Ropa Vieja

Ingredients

• 2 lbs flank steak
• 1 onion, sliced, divided
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 4 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1/2 cup dry white wine
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 1/4 cup pimento-stuffed olives
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. 1Place flank steak in a pot with half the onion, a bay leaf, and enough water to cover; simmer 1.5-2 hours until fork-tender.
2. 2Remove the steak, reserve 1 cup of the cooking broth, and shred the meat with two forks along the grain.
3. 3Heat olive oil in a large skillet and saute remaining onion, bell peppers, and garlic until soft.
4. 4Stir in crushed tomatoes, wine, cumin, oregano, and remaining bay leaf, and simmer 10 minutes.
5. 5Add the shredded beef and reserved broth, and simmer 20-30 minutes until the flavors meld and sauce thickens.
6. 6Stir in olives and season with salt and pepper.
7. 7Serve hot with white rice and fried plantains.

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