Cuban Ropa Vieja

• 2 lb flank steak
• 2 whole onion (thinly sliced)
• 1 whole red bell pepper (thinly sliced)
• 1 whole green bell pepper (thinly sliced)
• 6 clove garlic (minced)
• 14 oz crushed tomatoes
• 2 tbsp tomato paste
• ½ cup white wine (dry)
• 2 whole bay leaves
• 2 tsp cumin
• 1 tsp dried oregano
• ½ cup green olives (sliced)
• 2 tbsp capers
• 3 tbsp vegetable oil
• 2 cup yellow rice
• 15 oz black beans (canned, drained and rinsed)
• 2 whole ripe plantains (yellow with black spots)

How to Make It

1. 1

   Season flank steak generously with salt, pepper, cumin, and oregano.

2. 2

   Heat 2 tbsp oil in a large Dutch oven over high heat. Brown steak on both sides, 3-4 minutes per side. Remove and set aside.

3. 3

   Reduce heat to medium. Add onion, red and green bell peppers, and garlic. Sauté until very soft, about 10 minutes.

4. 4

   Add tomato paste and cook 2 minutes. Add crushed tomatoes, white wine, bay leaves, remaining cumin and oregano. Stir to combine.

5. 5

   Return steak to pot. Cover and braise on low heat 2 to 2.5 hours until the meat is very tender and shreds easily.

6. 6

   Meanwhile, cook yellow rice: combine rice, 3.5 cups water, and 1 tsp salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 18 minutes.

7. 7

   Warm black beans in a small saucepan with a pinch of cumin and salt.

8. 8

   Fry plantains: heat oil in a skillet over medium heat. Slice plantains diagonally into 1-inch pieces. Fry 2-3 minutes per side until golden. Season with salt.

9. 9

   Remove steak from pot, discard bay leaves, and shred meat with two forks along the grain.

10. 10

    Return shredded meat to sauce. Add green olives and capers, simmer uncovered 10 minutes.

11. 11

    Serve over yellow rice alongside black beans and fried plantains.