Ropa Vieja

Ingredients

• 2 (1 1/2 lb)  flank steaks, trimmed of excess fat cut crosswise into 3 pieces
• 1 3/4 teaspoons kosher salt
• 3/4 teaspoon fresh ground black pepper
• 7 tablespoons oil (I use olive oil but you can use canola or vegetable)
• 3 large Spanish onions (one quartered and two thinly sliced)
• 1 green bell pepper, cored, seeded, and thinly sliced
• 1 yellow pepper, cored seeded, and thinly sliced
• 4 cups low sodium chicken broth
• 2 bay leaves
• 1 tablespoon whole black peppercorn
• 1 teaspoon cumin
• 1 red bell pepper, cored, seeded, and thinly sliced
• 4 large garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 (14 1/2 ounce) can whole tomatoes, in juice crushed with fingers
• 1/2 cup sliced Spanish olives (I never use that many)

Directions

1. 1

   Season flank steak with 1/2 tsp salt and pepper.

2. 2

   In 5-6 quart pot heat 2 tablespoons oil over medium-high heat and add meat in a single layer and cook until well browned. Remove to a plate and repeat until all meat is browned.

3. 3

   In same pot, heat 1 tbsp oil over medium high heat, add quartered onion, half green and yellow pepper. Cook stirring frequently until vegetables are browned about 5 minute.

4. 4

   Add broth, bay leaves, peppercorns, cumin, and 1/2 teaspoons salt. add steak and any juices from the steak. The steak should be covered with broth, pour in addition broth if needed. bring to a boil; reduce heat to low and simmer, covered until steak is fork tender, 2 1/4 to 2 1/2 hours.

5. 5

   Transfer steak to a plate. strain liquid and discard solids. Let the steak cool a bit and shred it.

6. 6

   In the same pot, heat 2 tablespoons oil over medium heat. Add thinly sliced onions, green, red, and yellow peppers, garlic, salt, and 1/4 teaspoons pepper. Cook stirring frequently until onions and peppers soften.

7. 7

   Stir in tomato paste until vegetables are coated. Stir in crushed tomatoes and their juices. Skim off any fat from the reserved liquid and add 2 1/2 cups and 1/4 teaspoons salt. Bring to a boil; reduce heat to low and simmer until slightly thickened, about 20 minutes.

8. 8

   Return shredded steak to stew and cook until heated through, stirring occasionally, about 2 minute Stir in olives. Taste and adjust seasoning to your tastes.

9. 9

   Serve with black beans and white rice, boiled potatoes or fried plantains. makes 8 servings.