Ropa Vieja

Ingredients

• 1½ lb Flank steak
• 4 cup Beef broth
• 2 tbsp Olive oil
• 1 Yellow onion
• 1 Green bell pepper
• 1 Red bell pepper
• 4 clove Garlic
• 15 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• ½ cup Dry white wine (optional)
• 2 Bay leaves
• 1 tsp Cumin
• ½ tsp Oregano
• ½ tsp Smoked paprika
• 1½ tsp Salt
• ½ tsp Black pepper
• ¼ cup Pimento-stuffed green olives (optional)
• ¼ cup Cilantro, fresh (optional)

Steps

1. Place flank steak in a large pot or Dutch oven, cover with beef broth, and bring to a boil. Reduce heat, cover, and simmer for 2-3 hours, or until very tender. Remove steak, reserving broth, and shred with two forks.
2. Heat olive oil in the same pot over medium heat. Add diced onion and bell peppers, cooking until softened, about 8-10 minutes.
3. Stir in minced garlic, tomato paste, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1-2 minutes until fragrant.
4. Deglaze the pot with white wine (if using), scraping up any browned bits. Add crushed tomatoes, bay leaves, and 1 cup of the reserved beef broth. Bring to a simmer.
5. Return the shredded beef to the pot. Stir well to combine. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to 1 hour, allowing flavors to meld. Add more reserved broth if the stew becomes too dry.
6. Stir in sliced green olives (if using). Taste and adjust seasonings as needed. Remove bay leaves before serving.
7. Garnish with fresh cilantro if desired and serve hot, traditionally with white rice and black beans.