Ropa Vieja (Cuban Meat Stew)

Ingredients

• 6 servings chiles in adobo sauce with pepper, to taste
• 1 packet beef bouillon from cube 
• 2 ounce capers 
• 2 tablespoons olive oil extra virgin 
• 2.5 pounds flank steak cut in 3-inch x 4-inch pieces
• 1 tablespoon cilantro leaves fresh chopped
• 3 teaspoons garlic minced
• 0.3 teaspoon pepper black
• 1 cup pimiento stuffed olives spanish with minced pimientos, sliced
• 2 cups rice long grain cooked
• 1 packet complete seasoning with coriander and annatto
• 8 ounce tomato sauce canned
• 2 large onion yellow finely chopped

Equipment

• pot

Directions

1. Heat oil in large heavy-bottomed pot over medium-high heat. Season meat with Adobo.
2. Add steak to pot and cook in batches, flipping once, until well browned, about 10 minutes.
3. Transfer meat to a plate. Lower heat to medium. Stir in onions and peppers. Cook, stirring occasionally, until vegetables are soft, about 10 minutes.
4. Add sofrito and garlic to pot; cook until fragrant, about 1 minute.
5. 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 1/2 hours, adding more water in 1/4 cup measurements, if pot becomes dry.
6. Transfer meat to work surface; shred meat with two forks. Bring remaining sauce to a boil.
7. Mix meat and cilantro into sauce.
8. Serve with white rice.