Cuban Ropa Vieja Recipe

Ingredients

• 6 oz. bacon (roughly chopped)
• 2 lb. flank steak (cut into 1 1/2 inch strips)
• Kosher salt and black pepper (to taste)
• 1 medium yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 1 tbsp. cumin
• 1 tbsp. dried thyme
• 1 tbsp. dried oregano
• 5 cloves garlic (finely chopped)
• 1 bay leaf
• 6 oz. tomato paste
• 1/2 cup dry white wine
• 2 cups reduced sodium chicken broth
• 1 16- oz. can whole peeled tomatoes
• 1/2 cup halved (pitted green olives)
• 1/3 cup sliced jarred pimiento peppers
• 1 tablespoon white wine vinegar
• 1/4 cup roughly chopped cilantro

Instructions

1. 1

   Heat a 6-quart or larger Dutch oven (or other heavy-bottomed pot) on a burner over medium-high heat. Add the bacon and cook for about 5 minutes, until the fat has rendered and the bacon is cooked. Remove the bacon pieces with a slotted spoon and set aside on a plate.

2. 2

   Season the sliced steak with salt and pepper. Working in batches, add steak to the hot Dutch oven in a single layer and cook until browned on both sides, about 6 minutes. Transfer to a plate and repeat with the remaining steak pieces.

3. 3

   Add the onion and peppers and cook for about 4 minutes, until soft. Add the cumin, thyme, oregano, garlic, bay leaf, and tomato paste and cook for a further 3 minutes.

4. 4

   Pour in the wine and use a wooden spoon to scrape up the fond from the bottom of the pot as it deglazes. Return the bacon and steak to the pot.

5. 5

   Add the stock and tomatoes and continue to cook over medium-high heat until the contents come to a boil. Reduce the heat to medium-low, cover, and let cook for 2 hours or until the steak is tender.

6. 6

   Stir in the olives, pimientos, and vinegar. Let cook uncovered for a further 30 minutes, then taste and add salt as needed. Serve topped with fresh cilantro.