Ropa Vieja

Step by stepInstructions

1. Season the flank steak with salt and pepper, then simmer it in a large pot with enough water or broth to cover, along with half the onion and a bay leaf, until very tender, about 1½ hours; skim the foam as it cooks.
2. Let the meat cool slightly, then shred it into long strands with two forks, discarding any large pieces of fat.
3. In a wide skillet or Dutch oven, warm the olive oil over medium heat and cook the remaining onion, the bell pepper and garlic until soft and fragrant, about 8 minutes.
4. Stir in the cumin, oregano, tomato paste and the remaining bay leaf and cook for a minute more, then add the tomato sauce and wine.
5. Return the shredded beef to the pan with the olives and capers, and season with salt and pepper.
6. Cover and simmer over low heat for 20 to 30 minutes, until the sauce thickens and the flavors meld; add a splash of broth if it dries out.
7. Serve hot over white rice, with black beans and tostones on the side.