Ropa Vieja (Shredded Beef) with Rice and Plantains

Ingredients

• about 910 g Beef flank steak
• 2 tbsp Olive oil
• 1 large Onion
• 1 large Bell pepper (green)
• 4 cloves Garlic
• 1 28 oz can Canned diced tomatoes
• 2 tbsp Tomato paste
• 1 cup Beef broth
• 1/2 cup Dry red wine
• 1 tsp Cumin
• 1 tsp Oregano
• 2 Bay leaf
• 1/2 cup Pitted green olives
• 4 cups cooked White rice
• 2 large Plantains
• for frying Vegetable oil
• to taste Salt and pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Season the about 910 g Beef flank steak with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a large Dutch oven or heavy-bottomed pot (at least 6-quart capacity), heat the 2 tablespoons of olive oil over medium-high heat (190.6-204.4°C / 190-205°C) until shimmering. Carefully add the seasoned beef and sear for 3-4 minutes per side until deeply browned, then remove it to a clean plate.
2. 2Reduce the heat to medium (162.8-176.7°C / 160-175°C). Add the 1 large onion, peeled and diced into 1.27 cm pieces, and the 1 large green bell pepper, cored, seeded, and diced into 1.27 cm pieces, to the pot; cook for 5-7 minutes until softened. Stir in the 4 cloves of garlic, minced, for 1 minute until fragrant, then add the 1 28 oz can of diced tomatoes (undrained), 2 tablespoons of tomato paste, 1 cup of beef broth, 1/2 cup of dry red wine, 1 teaspoon of cumin, 1 teaspoon of oregano, and 2 bay leaves, stirring well.
3. 3Return the seared about 910 g Beef flank steak to the pot, ensuring it is mostly submerged in the sauce. Bring the mixture to a rolling boil over high heat, then reduce the heat to low (93.33-107.2°C / 93-107°C), cover, and simmer for 3 hours until the beef is fork-tender and pulls apart easily.
4. 4Carefully remove the cooked about 910 g Beef flank steak from the pot and shred it into bite-sized pieces using two forks. Return the shredded beef to the pot with the sauce, stir in the 1/2 cup of pitted green olives, and keep warm over very low heat.
5. 5Peel the 2 large plantains and slice them crosswise into 1.27 cm thick rounds. In a 25.4 cm or 30.48 cm skillet, heat 1.27 cm of vegetable oil (for frying) over medium heat (162.8-176.7°C / 160-175°C) until shimmering, then fry the plantain slices in batches for 2-3 minutes per side until golden brown and caramelized. Transfer the fried plantains to a paper towel-lined plate to drain.
6. 6Serve the Ropa Vieja immediately by spooning it over the 4 cups of cooked white rice, with the fried plantains arranged alongside each serving.

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