Classic Cuban Ropa Vieja

 

 

Ingredients:

2 to 2 1/2 lb flank steak 

1 Tablespoon salt

1 teaspoon black pepper

2-3 Tablespoons olive oil

1 large onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

4 cloves garlic, minced

2 teaspoons ground cumin

1 teaspoon dried oregano

1 (14-15 oz) can crushed tomatoes ( or tomato sauce)

1 cup of beef broth or beer (I've used Fosters)

2 Tablespoons tomato paste

2 bay leaves

1/3 cup Spanish olives (include a splash of brine)

2 Tablespoons capers

2 Tablespoons red wine vinegar

1/4 cup chopped cilantro or parsley for garnish

Directions: 

Pat the flank steak dry and season all over with the S & P. Sear and brown in olive oil in a Dutch oven, 3-4 minutes per side. Remove to a plate.

Saute onion and peppers for 6-8 minutes. Add garlic, cumin and oregano and cook for 30 seconds, stirring.

Stir in tomatoes, broth or beer, tomato paste, bay leaves, olives with brine, capers. Simmer for a few minutes. Nestle the flank steak in the pot. Cover and simmer very gently or bake in a 300 degree oven for 2 1/2-3 hours until very fork tender.

Shred the steak with forks. 

Return to pot and simmer uncovered 10-15 minutes to thicken.

Stir in vinegar and cilantro or parsley. Adjust S & P if needed.

Serve with plantains and rice.