Ropa Vieja Panameña

Step by stepInstructions

1. Season the beef generously with salt and pepper; heat the oil in a heavy pot and brown the meat on all sides, about 10 minutes.
2. Add the onion, bell pepper and garlic and cook until soft, about 5 minutes; stir in the tomatoes, tomato paste, achiote, cumin, oregano and bay leaf.
3. Pour in the broth, bring to a boil, then reduce to a simmer, cover and cook until the meat is very tender and shreds easily, about 1½ hours.
4. Remove the beef, shred it into thin strands with two forks, and return it to the pot.
5. Simmer uncovered until the sauce thickens and coats the meat, about 15 minutes; stir in the culantro, adjust the salt and serve with white rice, patacones and beans.