Ropa Vieja

🛒 Ingredients

• Flank Steak 137 g · 275 kcal
• Olive Oil 4 g · 37 kcal
• Yellow Onion 31 g · 12 kcal
• Garlic Cloves 3 g · 5 kcal
• Red Bell Pepper 31 g · 9 kcal
• Green Bell Pepper 31 g · 6 kcal
• Crushed Tomatoes 61 g · 12 kcal
• Tomato Paste 5 g · 4 kcal
• Beef Broth 74 g · 8 kcal
• Ground Cumin 1 g · 1 kcal
• Dried Oregano 1 g · 1 kcal
• Bay Leaves 1 g · 1 kcal

👨‍🍳 Instructions

1. Season the flank steak generously with salt and pepper. Sear the steak in olive oil over medium-high heat until well browned on both sides, then remove from the pot.
2. Add the sliced onions and bell peppers to the pot, sautéing until softened, about 8-10 minutes. Stir in the minced garlic, ground cumin, and dried oregano, cooking for another minute until fragrant.
3. Stir in the tomato paste, crushed tomatoes, and beef broth, then return the seared flank steak to the pot along with the bay leaves.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2.5 to 3 hours, or until the beef is very tender and easily shredded with a fork.
5. Remove the beef from the pot and shred it using two forks. Discard the bay leaves. Return the shredded beef to the sauce, stir well, and adjust seasoning if needed.