Ropa Vieja (Cuban Braised Beef)
Ingredients: flank steak, olive oil, red onion, garlic, kosher salt · 165 min cook time · 420kcal · $28.50
Ingredients
2lbs flank steak, 1tbsp olive oil, 1whole red onion, 3cloves garlic, 1pinch kosher salt, 1pinch black pepper, 1pinch cayenne, 1tsp ground cumin, 1tsp paprika, 1tsp dried oregano, 1pinch ground clove, 1pinch allspice, 0.5cup white wine, 1cup tomato sauce, 2cups chicken broth, 2whole bay leaves, 3whole bell peppers, 1tsp smoke paprika, 2tbsp capers, 0.5cup green pimento stuffed olives, 1tsp sugar, 0.5cup cilantro
Instructions
1. Cut flank steak in half across the grain and season generously with kosher salt, freshly ground black pepper, and cayenne.
2. Brown the beef on both sides using high heat in olive oil one piece at a time to create a fond on the bottom of the pot.
3. Add sliced red onion, sliced garlic cloves, and a pinch of salt to the pot and cook over medium heat until they soften.
4. Stir in ground cumin, paprika, dry oregano, cayenne, ground clove, and allspice. Cook and stir for one minute.
5. Deglaze the pot with a splash of white wine, scraping up the browned bits.
6. Add tomato sauce and chicken broth, stir, and place the browned beef and accumulated juices back into the pot.
7. Reduce heat to low, cover, and simmer for 2 hours. Add bay leaves halfway through.
8. Remove the beef from the pot and let it cool down to room temp. For best results, refrigerate overnight.
9. Shred the cooled beef along the grain into 1/8 to 1/4 inch strips.
10. Bring the remaining braising liquid back to a simmer over medium-high heat.
11. Add sliced bell peppers, smoke paprika, drained capers, sliced green pimento stuffed olives, and the shredded beef. Stir well.
12. Optionally add a spoon of sugar to balance the briny flavors. Reduce heat to medium and simmer until peppers and meat are tender, about 15 to 20 minutes.
13. Turn off the heat and stir in a handful of chopped cilantro.
14. Serve over rice and black beans with plantain chips and top with a sprig of cilantro.
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