Ropa Vieja

Ingredients14

• beef flank steak900 g
• onion2
• green bell pepper1
• red bell pepper1
• garlic4 cloves
• tomato sauce240 ml
• dry white wine120 ml
• beef broth250 ml
• olive oil3 tbsp
• ground cumin1 tsp
• dried oregano1 tsp
• bay leaves2
• salt1 tsp
• black pepper0.5 tsp

Method

1. Place the flank steak in a pot, cover with water, add one halved onion and a pinch of salt, and simmer until the beef is very tender, about 1 hour 30 minutes.
2. Remove the beef, reserve about 250 ml of the cooking liquid, and shred the meat finely with two forks.
3. Slice the remaining onion and both bell peppers into thin strips; mince the garlic.
4. Heat the olive oil in a wide pan and cook the onion and peppers until soft, then add the garlic, cumin, and oregano and cook for 1 minute.
5. Stir in the tomato sauce, white wine, beef broth, bay leaves, salt, and pepper, and simmer for 10 minutes.
6. Add the shredded beef and a splash of the reserved cooking liquid; cook uncovered until the sauce thickens and coats the meat, about 20 to 30 minutes.
7. Discard the bay leaves, taste and adjust the seasoning, and serve hot with white rice and fried plantains.