Cuban Ropa Vieja

Ingredients

• 1 kg Beef flank or skirt steak
• 2 EL Olive oil
• 1 Large onion, chopped
• 1 Green bell pepper, sliced
• 1 Red bell pepper, sliced
• 4 Garlic cloves, minced
• 800g Dose Canned chopped tomatoes
• 1/2 Tasse Beef broth
• 1/4 Tasse Dry white wine (optional)
• 2 EL Tomato paste
• 1 TL Cumin, ground
• 1/2 TL Oregano, dried
• 1/4 Tasse Green olives, halved
• 2 EL Capels (optional)
• Salz und Pfeffer Salt and pepper to taste
• 1 Bund Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Cover the beef in a large pot or Dutch oven with enough water. Bring to a boil, then reduce heat and simmer, covered, for 2-3 hours until the meat is very tender and easily shredded. Skim off foam regularly.
2. Remove the meat from the cooking liquid (reserve liquid) and let cool. When cool enough, shred the meat with two forks.
3. In the same pot or a separate large pot, heat olive oil over medium heat. Add onion and bell peppers and sauté for 5-7 minutes until soft.
4. Add garlic and cook for another 1 minute until fragrant.
5. Add chopped tomatoes, beef broth, white wine (if using), tomato paste, cumin, and oregano. Bring to a boil, then reduce heat.
6. Add the shredded beef and stir well. Season with salt and pepper to taste. Cover and simmer for 30-45 minutes to allow flavors to meld. Add some of the reserved cooking liquid if needed to achieve desired consistency.
7. Add olives and capers (if using) and simmer for another 5 minutes.
8. Garnish with fresh cilantro or parsley before serving. Traditionally served with white rice and black beans.

Nutrition