Dairy-Free Ropa Vieja with Plantains

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat the 2 tablespoons of olive oil over medium-high heat, about 205°C (200°C). Add the about 910 g of beef flank steak and sear it on all sides until deeply browned, about 3-4 minutes per side.
2. 2Remove the seared beef from the pot and place it on a clean plate. Once it has cooled slightly, use two forks or your hands to shred the beef into bite-sized pieces. Set the shredded beef aside.
3. 3Add the 1 large chopped onion and the 2 chopped medium bell peppers to the same pot. Sauté them over medium heat, about 150°C, until they are softened, which should take about 5 minutes. Stir in the 4 minced cloves of garlic, 2 teaspoons of cumin, and 1 teaspoon of oregano, and cook for 1 minute more until you can smell their fragrance.
4. 4Pour in the 1 28 oz can of tomato sauce and the 1 cup of chicken broth. Add the 2 bay leaves and the 1/2 cup of green olives. Stir everything together and bring the liquid to a gentle simmer.
5. 5Return the about 910 g of shredded beef to the pot. Cover the pot tightly, reduce the heat to low, about 120°C, and let it simmer for at least 2 hours, or until the beef is very tender and easily shreds apart.
6. 6While the beef is simmering, peel the 2 large plantains. Slice them into 1.27 cm thick rounds.
7. 7In a separate skillet, heat the 2 tablespoons of coconut oil over medium heat, about 175°C. Carefully add the sliced plantains in a single layer and fry them until they are golden brown and caramelized on both sides, about 3-4 minutes per side. Remove the fried plantains from the skillet and place them on a plate lined with paper towels.
8. 8Remove and discard the 2 bay leaves from the Ropa Vieja. Serve the shredded beef mixture hot, topped with the golden fried plantains.

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