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Ropa Vieja recipe (with my revisions)

Ropa Vieja over Jasmine Rice with a side of Charro Beans

Howdy. It’s been a while since I’ve blogged, but it’s been a busy time with work and traveling and what not. Today I decided to make Ropa Vieja, a Cuban beef dish that translates to “old clothes”. Very tasty. Originally, I used a recipe from the Goya website, but this time around I did some modifications that worked wonderfully.

Now, this dish does take a couple of hours to prepare and cook, but it’s worth it.


  • 2 lbs beef skirt steak, sliced fairly thin (the original called for flank steak, but that’s way more expensive. It’s a good substitution)
  • 2 TB olive oil
  • Goya “Adobo with Pepper
  • 1 yellow onion, finely chopped
  • 1 green pepper, finely chopped
  • 3 cups water
  • 1 jar Goya “Sofrito
  • 2 big cloves garlic, finely chopped
  • 1 can (8oz) tomato sauce
  • 1 packet Goya “Sazón with Coriander and Annatto
  • 1 packet Goya “Beef Bouillion
  • 1/4 tsp ground black pepper
  • 1 cup Spanish “Manzanilla” olives stuffed with pimiento, drained (may want to use less, according to taste)
  • 1 small jar capers, drained (may want to use less, according to taste)

Directions (modified by me):

  1. Heat up olive oil in large heavy-bottomed pot. Cut up meat in 1-2 inch pieces, season with Adobo, and divide up in two batches. You don’t want to add all the meat at one time because that much meat won’t distribute the heat properly. For both batches, cook meat for 5 minutes on on each side on medium heat. Place cooked meat on a plate and keep the heat going in the pot.
  2. Add green bell peppers and onion to the pot and cook up for 10 minutes.
  3. Add garlic, water, tomato sauce, Sofrito and black pepper to the onion and pepper mixture. Let cook for 1 minute.
  4. Add powdered beef bouillion and Sazon into the pot and then add the meat back in. Let cook for 45 minutes.
  5. Slice up olives and drain. Add them and the capers to the pot. Let cook for 1 – 1.5 hours (I just let it go for 1 hour).
  6. Shred up beef in the pot and turn off the heat.
  7. Serve over cooked rice… Jasmine works wonderfully. I also cooked up a batch of Crockpot Charro Beans. Yum!

And that’s all she wrote. So tasty and flavorful. My husband loved it and so did I 🙂

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