Ropa Vieja

Ingredients

• 900g flank steak
• 2 tablespoons olive oil, divided
• 1 onion, sliced, divided
• 4 cloves garlic, minced, divided
• 2 bay leaves
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup tomato sauce
• 1/2 cup dry white wine
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1/2 cup pimento-stuffed green olives
• Salt and black pepper, to taste
• Cooked white rice, for serving

Before you cook

• Season the flank steak generously with salt and pepper.
• Slice half the onion and mince half the garlic for the braise; slice the other half of the onion and mince the remaining garlic for the sauce.
• Slice both bell peppers.

Steps

1. Heat 1 tablespoon olive oil in a large pot over high heat.
2. Sear the steak for 3 minutes per side until deeply browned.
3. Add half the sliced onion, half the minced garlic, the bay leaves and enough water to cover the steak by an inch.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cover and simmer for 2 hours until the steak is fork-tender.
6. Remove the steak and let it cool for 10 minutes, reserving the braising liquid.
7. Shred the steak into strands with two forks, following the grain.
8. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
9. Add the remaining onion and both bell peppers and cook for 8 minutes until softened.
10. Stir in the remaining garlic and cook for 1 minute.
11. Add the tomato sauce, wine, cumin, oregano and paprika.
12. Simmer for 10 minutes until slightly reduced.
13. Add the shredded beef and 1 cup of the reserved braising liquid.
14. Simmer for 20 minutes, stirring occasionally, until the sauce clings to the meat.
15. Stir in the olives and season with salt and pepper to taste.
16. Serve hot over white rice.