Ropa Vieja (Cuba)
Serves 4
Ingredients
Method
1 kg. Flank Steak
1 Onion, Sliced
1 Red Bell Pepper, Sliced
3 Garlic Cloves, Minced
1 tsp. Ground Cumin
1 tsp. Dried Oregano
400 g. Can Of Chopped Tomatoes
120 ml. Beef Broth
60 ml. Olive Oil
Salt and Pepper to Taste
Heat the oil in a large pot over medium heat. Add the flank steak and brown on all sides. Remove the steak and set aside.
In the same pot, add the onion, bell pepper, and garlic. Cook until softened.
Add the cumin and oregano to the pot and stir well.
Add the chopped tomatoes and beef broth to the pot. Bring to a simmer.
Return the steak to the pot. Cover and simmer for about 2 hours, or until the steak is tender and can be easily shredded with a fork.
Shred the steak and return it to the pot. Stir well and cook for another 10 minutes.
Season with salt and pepper to taste. Serve hot with rice or your preferred side dish.