Ropa Vieja

Ingredients

Flank steak

2 pounds

Water

enough to cover the steak

Olive oil

2 tablespoons

Onion

1 large, sliced

Red bell pepper

1, sliced

Green bell pepper

1, sliced

Garlic

4 cloves, minced

Crushed tomatoes

1 can (14.5 ounces)

Tomato sauce

1 can (8 ounces)

Beef broth

1 cup

Cumin

1 teaspoon

Dried oregano

1 teaspoon

Salt

to taste

Black pepper

to taste

Olives

1/2 cup, sliced

Fresh cilantro

1/4 cup, chopped

Cooked white rice

for serving

Instructions

1. In a large pot, add the flank steak and enough water to cover it. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender and easily shreds with a fork.
2. Once cooked, remove the flank steak from the pot and allow it to cool slightly. Using two forks, shred the meat into bite-sized pieces.
3. In a separate large pot, heat the olive oil over medium heat. Add the sliced onions and bell peppers, and sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add the shredded beef to the pot along with the crushed tomatoes, tomato sauce, beef broth, cumin, dried oregano, salt, and pepper. Stir well to combine all the ingredients.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally to prevent sticking.
6. After an hour, add the sliced olives and chopped cilantro to the pot. Stir to incorporate, and adjust seasoning if necessary.
7. Serve the Ropa Vieja over a bed of fluffy cooked white rice, and garnish with additional cilantro if desired.