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
• 2 tbsp Tomato paste
• 28 oz Crushed tomatoes
• 1 cup Beef broth
• 1/2 cup Dry red wine
• 1 tsp Cumin
• 1 tsp Oregano
• 1 each Bay leaf
• 1/2 cup Green olives stuffed with pimentos
• 1.5 cups White rice

Instructions

1. 1Place a 12-inch heavy-bottomed pot over medium-high heat (350-375°F / 175-190°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the 2 lbs of beef flank steak into the pot. Sear the beef for 3-4 minutes per side, until it is nicely browned all over, then remove the beef from the pot and set it aside on a plate.
2. 2Add 1 large onion (peeled and sliced), 1 large green bell pepper (cored, seeded, and sliced), and 1 large red bell pepper (cored, seeded, and sliced) to the same pot. Cook over medium heat (300-325°F / 150-160°C), stirring occasionally, for 8-10 minutes, until the vegetables have softened. Add 4 cloves garlic (peeled and minced) and 2 tablespoons of tomato paste; cook, stirring constantly, for 1 minute more, until the garlic is fragrant.
3. 3Pour in the 28 oz of crushed tomatoes, 1 cup of beef broth, and 1/2 cup of dry red wine. Stir in the 1 teaspoon of cumin, 1 teaspoon of oregano, and 1 bay leaf. Scrape the bottom of the pot to loosen any browned bits.
4. 4Return the seared 2 lbs of beef flank steak to the pot, ensuring the beef is mostly submerged in the liquid. Bring the liquid to a gentle simmer over medium heat (200-210°F / 93-99°C).
5. 5Once simmering, reduce the heat to low (180-200°F / 82-93°C), cover the pot tightly, and cook for 3 hours, or until the beef is very tender, easily pulls apart with a fork, and reaches an internal temperature of at least 190°F (88°C).
6. 6Carefully remove the cooked 2 lbs of beef flank steak 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. Add the 1/2 cup of green olives stuffed with pimentos. Stir everything together and simmer, uncovered, for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
7. 7While the Ropa Vieja is finishing, prepare the 1.5 cups of white rice. Combine 1.5 cups white rice and 3 cups water in a medium saucepan. Bring to a boil over high heat (212°F / 100°C). Once boiling, reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
8. 8Serve the Ropa Vieja generously spooned over the prepared 1.5 cups of white rice.

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