Ropa Vieja

Ingredients

• 500 g Flank Steak
• 1 pcs Yellow Onion
• 1 pcs Green Bell Pepper
• 6 pcs Garlic
• 2 tbsp Olive Oil
• 1 pcs Bay Leaf
• 1 tsp Dried Oregano
• 1 tsp Ground Cumin
• 1 tbsp Kosher Salt
• 1.25 tsp Black Pepper
• 120 ml Dry White Wine
• 1 tbsp Tomato Paste
• 240 ml Tomato Sauce
• 750 ml Beef Stock
• 1 pcs Red Bell Pepper
• 12 pcs Green Olives
• 1 pcs Lime
• 8 g Parsley

Method

1. Finely dice {yellow_onion} and {green_bell_pepper}, mince {garlic}, thinly slice {red_bell_pepper}, slice {green_olives}, and chop {parsley} so the sauce cooks evenly and finishes cleanly.
2. Pat {flank_steak} dry, season with {kosher_salt} and {black_pepper}, then place in a Dutch oven with part of the {yellow_onion}, part of the {green_bell_pepper}, part of the {garlic}, {bay_leaf}, and {beef_stock}. Bring to a bare simmer over medium heat, then cover loosely and braise over low heat until the beef is fork-tender and shreds easily.
3. Lift out {flank_steak} and let it rest until cool enough to handle, then pull it by hand into long shreds. Strain and reserve some braising liquid, discarding the spent {bay_leaf}; hand shredding keeps the texture meaty instead of mushy.
4. Heat {olive_oil} in a large skillet over medium-low heat. Sweat the remaining {yellow_onion}, {green_bell_pepper}, and {garlic} with a pinch of {kosher_salt} until softened and translucent. Add {dried_oregano} and {ground_cumin} and bloom until fragrant, then stir in {tomato_paste}. Cook until brick red, pour in {dry_white_wine}, and reduce until nearly dry. Add {tomato_sauce}, {red_bell_pepper}, {green_olives}, and some reserved braising liquid, then simmer until glossy.
5. Add the shredded {flank_steak} to the sauce and simmer over low heat until the strands drink in the sauce and turn silky. Taste and adjust with {kosher_salt} and {black_pepper}, then finish with {lime} and {parsley} for brightness.