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Ropa Vieja
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    • Ingredients

    Serves:

      • 1 2-pound piece of flank steak
      • 1 teaspoon whole black peppercorns
      • 2 teaspoons dried oregano
      • 1/2 teaspoon ground cumin
      • 2 medium onions, coarsely chopped and separated into 2 parts
      • 2 carrots, coarsely chopped
      • 3 celery stalk, coarsely chopped
      • 2 bay leaves
      • SAUCE:
      • 1 tablespoon olive oil
      • 1 medium red onion, finely chopped
      • 1 small green bell peppers, finely chopped
      • 4 garlic cloves, minced
      • 1/2 teaspoon salt
      • 1 tablespoon tomato paste
      • 1/2 teaspoon ground cumin
      • 1 teaspoon dried oregano
      • 1 26-ounce can chopped tomatoes

    Directions

    In a large stockpot, add the flank steak, onions, carrot, celery, bay leaf and peppercorns. Add water just to cover. Bring to a simmer and cook, partially covered, for about 1 1/2 hours until the beef shreds easily when pressed with a fork.

    When the meat is very tender, turn off heat and let cool in liquid for 20 minutes, before removing from broth. Strain the broth into a small bowl and discard the vegetables. Set aside.

    Make the sauce. Heat the oil over medium heat, add the minced onion, pepper and garlic. Sprinkle in the salt. Cook 8 to 10 minutes, until the vegetables begin to soften. Add the tomato paste, cumin and oregano, cooking one minute more, until the tomato paste becomes fragrant.

    Stir in the meat broth and simmer 2 to 3 minutes until the broth reduces slightly. Add the tomatoes and shredded meat. Cook 20 to 25 minutes, uncovered until the liquid reduces by half. Serve with rice and black beans.

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