Ropa Veija

Summary

Beef - Cuba

Ingredients

• Rice (To serve)
  Swaps (2)
• 1 Onion
• 6 cloves Garlic
• 4 tablespoons Vegetable Oil
• 60 ml CorianderOriginal: 0.25 cups
• 2 tablespoons Tomato Puree
• 1 Red Pepper
• 2 Bay Leaf
• Black Beans (To serve)
• 2 teaspoons Cumin
• 2 teaspoons Oregano
• 3 teaspoons Kosher Salt
• 1 tablespoon Smoked Paprika
• 120 ml Dry White WineOriginal: 0.5 cups
  Swaps (1)
• 1 can Chopped Tomatoes
• 1 Yellow Pepper
• 907 g Flank SteakOriginal: 2 lb
• 240 ml Pimento Stuffed OlivesOriginal: 1 cup

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.

2. 2

   In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.

3. 3

   In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.

4. 4

   Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours. Transfer steaks to a plate and finely shred with 2 forks.

5. 5

   Stir shredded steak back into stew. Bring to a simmer and cook, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. Stir in olives; season with salt.

6. 6

   Spoon ropa vieja over rice and beans. Top with cilantro.