Cuban Ropa Vieja with Shredded Flank Steak, Peppers and Olives

What you need

• 900 g (2 lb) flank steak
• 2 onions, 1 halved for the cooking liquid, 1 thinly sliced for the sauce
• 6 cloves garlic, 3 smashed, 3 minced
• 2 bay leaves
• 2 tsp salt, plus more to taste
• 3 tbsp olive oil
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 120 ml (1/2 cup) dry white wine
• 240 ml (1 cup) tomato sauce, plain, canned
• 60 g (1/2 cup) pimiento-stuffed green olives, halved
• 1 tbsp white vinegar
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the steak in a large pot with the halved onion, the smashed garlic, 1 bay leaf and 1 tsp of the salt. Add enough water to cover by 5 cm (2 in).

2. 2

   Bring to a boil and skim off the foam. Reduce the heat, partly cover and simmer until the steak shreds easily with a fork, 1 1/2-2 hours.

3. 3

   Lift the steak onto a board and reserve 250 ml (1 cup) of the cooking liquid. Let the steak cool for 15 min, then pull it into thin strands with two forks.

4. 4

   Warm the oil in a large deep pan over medium heat. Cook the sliced onion and both peppers until very soft, 8-10 min.

5. 5

   Add the minced garlic, cumin and oregano and cook for 1 min.

6. 6

   Pour in the wine and boil until reduced by half, 2-3 min.

7. 7

   Stir in the tomato sauce, the reserved cooking liquid, the second bay leaf and the pepper. Simmer for 10 min.

8. 8

   Add the shredded steak, olives and vinegar. Simmer uncovered, stirring now and then, until the sauce clings to the meat, about 20 min.

9. 9

   Taste and add salt as needed. Remove the bay leaf and serve hot.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.