Ropa Vieja

• 200 g Flank or skirt steak
• 1 cup Beef stock or water
• 1 Bay leaf
• 1 tbsp Olive oil
• 1/2 Onion, sliced
• 1 cup Bell peppers, sliced (mixed colors)
• 2 cloves Garlic, minced
• 1/2 cup Crushed tomatoes
• 1 tsp Tomato paste
• 1/2 tsp each Ground cumin & oregano
• 1/4 tsp Smoked paprika (optional)
• 2 tbsp Green olives, sliced
• 1 tbsp Capers (optional)
• 1 tsp Red wine vinegar
• to taste Salt & pepper

Instructions

1. Step 1: Simmer steak with stock and bay leaf 60–90 minutes until shred-tender (pressure cooker ~35 minutes). Shred; reserve broth.
2. Step 2: Sauté onion and peppers in olive oil until soft; add garlic 30 seconds.
3. Step 3: Stir in tomatoes, tomato paste, cumin, oregano, smoked paprika, and 1/2–1 cup reserved broth; simmer 10 minutes.
4. Step 4: Add shredded beef, olives, and capers; simmer 10–15 minutes. Finish with vinegar, salt, and pepper.
5. Step 5: Serve with rice and maduros (sweet plantains).