There was a rare thunderstorm in LA last night which is also the perfect weather for Ropa Vieja (really though, any weather works with this dish).
For just a bit of effort and time, the result here will be dinner for 2-3 nights where it gets even better with each day.
Ingredients
- 2.5lbs (1.1kg) beef flank steak
- 1 large yellow onion
- 3-4 red peppers
- 8 medium cloves garlic
- 1T (15mL) tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 1/2 cup (120mL) dry white wine
- 1 can (14oz/396g) diced/crushed tomatoes
- 1 cup (240mL) chicken stock
- 2 bay leaves
- Pimento-stuffed olives, sliced into thirds
- 1 bunch of cilantro, chopped
- Cooked rice for serving
Directions
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Preheat oven to 350°F (180°C).
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Cut flank steak into large pieces that will fit on the bottom of a Dutch oven in 2 batches. Season with salt and pepper.
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Heat oil in Dutch oven over medium-high heat until shimmering. Working in batches, add steak and cook, turning, until browned, about 6 minutes per batch. Transfer steak to a plate and set aside.
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Add sliced onion and bell peppers to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onion and peppers are tender, about 8 minutes.
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Add garlic (minced) and cook for 1 minute longer.
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Stir in tomato paste, cumin, oregano, and allspice and cook, stirring and scraping, for 1 minute.
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Add white wine and bring to a simmer, scraping up any bits from the bottom of pot. Boil about 2 minutes (until raw alcohol smell has cooked off from wine) then add canned tomatoes and stock.
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Return beef to pot, nestling it under the liquid among onions and peppers, along with any of its accumulated juices and nestle bay leaves.
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Cover Dutch oven and transfer to oven, then let cook until beef is very tender, about 90min.
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Remove bay leaves and discard. Remove beef and either shred or chop and then return to the pot and combine with vegetables and cooking liquid.
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Stir in olives, return to medium heat, and simmer until juices have reduced just enough to coat the beef in a rich, saucy glaze. Season with salt and pepper.
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Stir in cilantro, then serve with rice.