Ropa Vieja

Shopping list

• 800 g flank steak

  Sub
• 2 piece bay leaves

  Sub
• 3 tbsp olive oil

  Sub
• 1 piece onion — thinly sliced

  Sub
• 1 piece red pepper — deseeded and thinly sliced

  Sub
• 1 piece green pepper — deseeded and thinly sliced

  Sub
• 4 clove garlic cloves — minced

  Sub
• 1 tsp ground cumin

  Sub
• 1 tsp dried oregano

  Sub
• 400 g tinned chopped tomatoes

  Sub
• 2 tbsp tomato purée

  Sub
• 250 ml beef stock

  Sub
• 125 ml dry white wine

  Sub
• 75 g green olives — pitted and sliced

  Sub
• 2 tbsp capers — drained

  Sub
• 1 tsp salt

  Sub
• 0.5 tsp black pepper — freshly ground

  Sub

Step by step

1. 1

   Place the flank steak in a large heavy-based pot and cover with cold water. Add the bay leaves and a pinch of salt. Bring to the boil over high heat, then reduce to a gentle simmer. Cover and cook for 90 minutes until the meat is very tender and shreds easily with a fork.

2. 2

   Remove the beef from the pot, reserving 125 ml of the cooking liquid. Allow the meat to cool slightly, then use two forks to shred it into thin strips, discarding any large pieces of fat. Set aside.

3. 3

   Heat the olive oil in a large, deep frying pan or sauté pan over medium heat. Add the sliced onion and cook for 5– 6 minutes, stirring occasionally, until softened and beginning to colour.

4. 4

   Add the red and green peppers and cook for another 5 minutes until they start to soften. Stir in the minced garlic, cumin and oregano, cooking for 1 minute until fragrant.

5. 5

   Pour in the white wine and let it bubble for 2 minutes to reduce slightly. Add the chopped tomatoes, tomato purée, beef stock and reserved cooking liquid. Stir well and bring to a simmer.

6. 6

   Add the shredded beef to the sauce along with the olives and capers. Season with salt and black pepper. Reduce the heat to low and simmer gently, uncovered, for 25– 30 minutes, stirring occasionally, until the sauce has thickened and the beef is richly coated.

7. 7

   Taste and adjust seasoning if needed. Serve hot with white rice, black beans and fried plantain on the side.