Cuban Ropa Vieja
Contains none of the 14 statutory EU/Norwegian allergens.
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Ingredients (16)
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Instructions (5)
Season the flank steak with salt and black pepper. Heat olive oil in a Dutch oven or large pot over medium-high heat, and brown the meat on both sides for 6–8 minutes total. Remove and set aside.
Slice onion, red bell pepper, and green bell pepper into strips. Finely chop the garlic cloves. Sauté in the pot for 5 minutes until softened.
Stir in tomato paste, ground cumin, dried oregano, and bay leaves. Cook for 1 minute until fragrant.
Add crushed canned tomatoes, water, beef stock cube, and return the meat to the pot. Bring to a simmer, cover with a lid, and cook on low heat for about 1.5 to 2 hours until the beef is fork-tender.
Transfer the beef to a cutting board and shred finely using two forks. Return the shredded meat to the sauce along with sliced green olives, then simmer uncovered for 10 minutes until the sauce thickens.
