Cuban Meat Stew
2 Tablespoons Extra Virgin Olive Oil
3 Pounds Flank Steak, Cut In 3-Inch X 4-Inch Pieces
Adobo With Pepper, To Taste
2 Large Yellow Onions, Finely Chopped
1 Green Bell Pepper, Finely Chopped
1 (6 Ounce) Jar Sofrito
1 Tablespoon Minced Garlic
1 (8 Ounce) CanTomato Sauce
1 Packet Sazon With Coriander And Annatto
1 Packet Powdered Beef Bouillon
½ Teaspoon Ground Black Pepper
1 Cup Spanish Salad Olives Stuffed With Minced Pimientos, Sliced
1 (2 Ounce) Jar Capers
2 Tablespoons Chopped Fresh Cilantro
2 Cups Cooked Extra Long Grain Rice
Step 1 Heat oil in large heavy-bottomed Dutch Oven over medium-high heat. Season meat with Adobo. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
Step 2 Stir in 3 cups of water, tomato sauce, Sazon, beef bouillon and pepper. Bring mixture to a boil. Return beef to pot. Lower heat to medium low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives and capers. Cover pot; simmer until meat shreds easily with fork, 1 1/2 – 2.0 hours, adding more water in 1/4 cup measurements, if pot becomes dry. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil. Mix meat and cilantro into sauce. Serve with white rice or cauliflower rice and Mediterranean salad.
Note: To find any recommended suggested side dish, search our site to locate the recipes.