Country: Cuba Region / Locale: Cuban Servings: 4 servings

Ingredients

• flank steak – 2 lbs / 900 g
• olive oil – 2 tbsp
• yellow onion – 1 large, sliced
• red bell pepper – 1 large, sliced
• green bell pepper – 1 large, sliced
• garlic – 4 cloves, minced
• tomato sauce – 1 cup / 240 ml
• beef broth – 1 cup / 240 ml
• dry white wine – 1/2 cup / 120 ml
• bay leaves – 2
• ground cumin – 1 tsp
• dried oregano – 1 tsp
• kosher salt – 1 tsp
• black pepper – 1/2 tsp
• green olives – 1/2 cup / 75 g, pitted

Instructions

1. Heat olive oil in a large pot over medium-high heat. Sear the flank steak on both sides until browned. Remove and set aside.
2. In the same pot, add sliced onion, red and green bell peppers, and cook until softened, about 5 minutes. Stir in garlic and cook for another minute.
3. Return the steak to the pot. Add tomato sauce, beef broth, white wine, bay leaves, cumin, oregano, salt, and pepper. Bring to a boil.
4. Reduce heat to a simmer, cover, and cook for 1.5 to 2 hours, until the beef is tender and shreds easily.
5. Stir in green olives and cook uncovered for another 10 minutes to allow the flavors to meld. Adjust seasoning if necessary.
6. Remove bay leaves and serve the ropa vieja hot with cooked rice or plantains.

Substitutions

• flank steak -> brisket
• dry white wine -> red wine or apple cider vinegar
• green olives -> capers

Enhancements in the Next Evolution

• Marinate the steak beforehand to enhance flavor.
• Add sliced jalapeños for extra heat.
• Include capers along with olives for more briny tang.