1. In medium saucepot, heat steak and 3 cups water to a simmer over medium-high heat; reduce heat to low, cover and cook 2 hours or until very tender. Transfer steak to cutting board; shred with 2 forks.
2. In large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add wine; cook and stir 1 minute or until most liquid is absorbed. Reduce heat to low. Add sauce, bay leaf, oregano, cumin, and 1/2 teaspoon each salt and black pepper; cook and stir 10 minutes or until vegetables are very tender. Add steak; cover, cook and stir 10 minutes. Remove bay leaf; stir in olives. Makes 5 cups.
3. Prepare rice as label directs. Makes about 4 cups.
4. Serve Ropa Vieja over rice.
- 17 g Total fat
- 5 g Saturated fat
- 48 mg Cholesterol
- 785 mg Sodium
- 46 g Carbohydrates
- 4 g Fiber
- 3 g Sugars
- 0 g Added sugars
- 24 g Protein
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Nutritional Information
- 17 g Total fat
- 5 g Saturated fat
- 48 mg Cholesterol
- 785 mg Sodium
- 46 g Carbohydrates
- 4 g Fiber
- 3 g Sugars
- 0 g Added sugars
- 24 g Protein
Directions
1. In medium saucepot, heat steak and 3 cups water to a simmer over medium-high heat; reduce heat to low, cover and cook 2 hours or until very tender. Transfer steak to cutting board; shred with 2 forks.
2. In large skillet, heat oil over medium-high heat. Add peppers and onion; cook and stir 5 minutes or until tender. Add garlic; cook and stir 1 minute or until fragrant. Add wine; cook and stir 1 minute or until most liquid is absorbed. Reduce heat to low. Add sauce, bay leaf, oregano, cumin, and 1/2 teaspoon each salt and black pepper; cook and stir 10 minutes or until vegetables are very tender. Add steak; cover, cook and stir 10 minutes. Remove bay leaf; stir in olives. Makes 5 cups.
3. Prepare rice as label directs. Makes about 4 cups.
4. Serve Ropa Vieja over rice.