Ropa Vieja (Cuban Shredded Beef)

Ingredients

• 2 lbs Beef flank steak
• 2 tbsp Olive oil
• 1 large Onion
• 1 large Green bell pepper
• 1 large Red bell pepper
• 4 cloves Garlic
• 15 oz Tomato sauce
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 1/2 cup Dry red wine
• 1 tsp Cumin
• 1 tsp Oregano
• 1 leaf Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1.5 cups White rice
• 2 large Plantains

Instructions

1. 1Pat the 2 lbs of beef flank steak dry with paper towels. In a small bowl, combine the 1 tsp of salt and the 1/2 tsp of black pepper, then rub this seasoning mixture evenly all over the beef.
2. 2Heat the 2 tbsp of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 400°F (200°C). Carefully place the seasoned flank steak into the hot oil and sear it for 3-4 minutes per side, until deeply browned all over. Remove the beef from the pot and set it aside on a plate.
3. 3Add the 1 large onion, cut into 1/2-inch pieces, the 1 large green bell pepper, cut into 1/2-inch pieces, and the 1 large red bell pepper, cut into 1/2-inch pieces, to the same pot. Cook, stirring occasionally, for 5 minutes, until the vegetables have softened. Add the 4 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Stir in the 15 oz of tomato sauce, 2 tbsp of tomato paste, 1 cup of beef broth, 1/2 cup of dry red wine, 1 tsp of cumin, 1 tsp of oregano, and 1 bay leaf. Scrape the bottom of the pot with a spoon to loosen any browned bits.
5. 5Return the seared flank steak to the pot. Bring the liquid to a gentle simmer over medium-high heat, then reduce the heat to low, cover the pot tightly, and cook for 3 to 4 hours. The beef is done when it is very tender and easily pulls apart with a fork.
6. 6Carefully remove the tender beef from the pot and place it on a clean cutting board. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the sauce and stir to combine everything.
7. 7While the beef is cooking, prepare the 1.5 cups of white rice. Combine the 1.5 cups of white rice with 3 cups of water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Also, peel the 2 large plantains and slice them into 1/2-inch thick rounds.
8. 8Serve the ropa vieja spooned over the prepared white rice, with the sliced plantains on the side.

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