Cuban Ropa Vieja

Ingredients

• 2 lb flank or skirt steak
• 1 onion + 2 bell peppers, sliced
• 4 cloves garlic
• 1 can (14 oz) crushed tomatoes
• 1 tsp cumin + 1 tsp oregano + 2 bay leaves
• ½ cup green olives
• Splash of white wine, rice and plantains

Method

1. Brown the steak hard, then simmer it in water with a bay leaf until fork-tender, about 90 minutes. Reserve a cup of the cooking liquid and shred the meat with two forks.
2. Build the sofrito: soften the onion, peppers, and garlic in oil, add cumin and oregano, then the tomatoes and wine, and cook down 10 minutes.
3. Fold the shredded beef and olives into the sauce with a splash of the reserved liquid; simmer 15 minutes so it drinks up the flavor.
4. Serve over white rice with sweet fried plantains.