Ropa Vieja (Cuban Shredded Beef)

• 2 lbflank steak
• 1 yellow onion, quartered
• 3 bay leaves
• 2 tbspolive oil
• 1 yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 5 clovesgarlic, minced
• 1 cantomato sauce, 8 oz
• 1/4 cupdry white wine
• 1 tspground cumin
• 1 tspdried oregano
• 1/2 cupgreen olives, sliced
• 1 tbspred wine vinegar
• 1 tspsalt

quantities scale with servings

Method

1. 1

   Simmer the flank steak with quartered onion and 1 bay leaf in salted water to cover, covered, 2 hours until falling apart. Shred and reserve 1 cup broth.

2. 2

   Cook sliced onion and peppers in oil 8 min. Add garlic for 1 min.

3. 3

   Add tomato sauce, wine, cumin, oregano, remaining bay leaves, olives, and reserved broth. Simmer 10 min.

4. 4

   Stir in the beef and vinegar. Cook 10 min until the sauce clings. Serve with rice and black beans.