Ropa Vieja

Ingredients

• 2 1/2 lb beef flank steak, cut in 3 pieces
• 6 cups water
• 1 yellow onion, halved
• 2 bay leaves
• 2 tsp kosher salt, divided
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 6 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup dry white wine
• 8 oz tomato sauce
• 1/2 cup pimiento-stuffed green olives, halved

Method

1. Simmer the flank steak with the water, halved onion, bay leaves and 1 tsp salt, partly covered, until very tender, about 2 hours. Beef is safe at 145°F; it needs this long past that to shred.
2. Let the beef cool in the broth, then shred it with the grain into long strands and save 1 cup of the broth.
3. Heat the oil in a large skillet over medium heat and cook the sliced onion and peppers until soft, about 8 minutes, then add the garlic, cumin and oregano for 1 minute.
4. Add the wine and cook until mostly gone, then stir in the tomato sauce, reserved broth, olives and remaining salt.
5. Add the beef and simmer uncovered, stirring now and then, until the sauce clings to the meat, about 15 minutes.
6. Serve with white rice, black beans and fried sweet plantains.

Notes