Yesterday it snowed in NYC. A lot. Temperatures plummeted and they will stay that way until Sunday.
For days like these, all I want to do is eat hearty and stay warm. Ropa Vieja is the perfect dish for a cold night. Brought to you by my sister island of Cuba, the stew is filled with spices that will transport you to the Caribbean. So what if there are 8 inches of snow outside?
I used the Goya recipe and every recipe I've made from there has turned out delicious. The key to this is to cook it SLOW. Very slow. Naturally, this is also a great dish for your slow cooker too. Stay warm.
Season meat, generously. Warm up the pot with olive oil at medium-high. When the olive oil is hot, sauté, 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. Add garlic to pot and cook for about 1 minute.
Stir in water, tomato sauce, sazón packet and 1/2 cube. Bring mixture to a boil. Return beef to pot. Lower heat to low and simmer, covered, stirring occasionally, about 45 minutes. Stir in olives, olive juice, and capers. Cover pot; simmer until meat shreds easily with fork, 1 – 1½ hours.
Transfer meat to work surface and shred meat with two forks. Bring remaining stew to a boil. Mix meat into sauce.
