Ropa Vieja (Shredded Beef)

Instructions

1. 1Pat the about 910 g of beef flank steak dry with paper towels. Season all sides of the beef flank steak evenly with the 1 tsp salt and 0.5 tsp black pepper.
2. 2Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Carefully place the seasoned flank steak into the hot oil and sear for 3-4 minutes per side, until deeply browned. Remove the steak from the pot and set it on a plate.
3. 3Add the 1 large onion, 1 large green bell pepper, and 1 large red bell pepper to the same pot. Cook, stirring occasionally, for 5 minutes, or until the vegetables have softened. Add the 6 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Pour in the about 425 g tomato sauce, 1 cup dry red wine, and 1 cup beef broth. Add the 1 tsp cumin, 1 tsp oregano, and 2 bay leaves. Stir everything together and bring the liquid to a gentle simmer.
5. 5Return the seared about 910 g flank steak to the pot. Lower the heat to low, cover the pot tightly, and let it simmer for 2.5 to 3 hours. The beef is ready when it is very tender and can be easily pulled apart with two forks.
6. 6Carefully remove the cooked flank steak from the pot and place it on a clean cutting board. Discard the 2 bay leaves from the sauce remaining in the pot. Using two forks, shred the beef into thin strands. Return the shredded beef to the pot with the sauce.
7. 7Stir the shredded beef into the sauce. Let it simmer uncovered on low heat for another 15-20 minutes, allowing the flavors to deepen and the sauce to thicken slightly. During the last 5 minutes of simmering, stir in the 0.5 cup olives.
8. 8Serve the Ropa Vieja hot, perhaps with rice and plantains.

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