Oven-Braised Ropa Vieja with Maduros

Method

1. Heat the oven to 160 °C. Pat the beef very dry with kitchen paper and cut it along the grain into pieces about 5 cm wide. Mix the salt, pepper and cumin, rub it all over the meat and leave it at room temperature for 20 min; dry, seasoned meat browns far better.

   Add in this stepFlank steak 600 gSalt (for the rub) 1¼ tspFreshly ground black pepper ½ tspGround cumin 1 tsp

2. Heat the olive oil in a 24 cm heavy ovenproof casserole on medium-high heat until it shimmers. Sear the beef for 4 min per side without moving it, until a deep brown crust forms. Leave a finger's width between the pieces; if they don't fit, brown them in two batches. Move the beef to a plate.

   Add in this stepOlive oil 2 tbsp

   medium-high heat

3. Lower to medium heat and pour off all but about 2 tablespoons of fat. Add the onion and green pepper, sliced 5 mm thick, and cook for 8 min, scraping up the brown bits on the bottom, until soft and golden at the edges. Add the sliced garlic, tomato paste, oregano and bay leaves and stir for 1 minute, until the paste darkens to brick red.

   Add in this stepOnion 1Green bell pepper 1Garlic cloves 4Tomato paste 1½ tbspDried oregano 1 tspBay leaves 2

   medium heat

4. Pour in the wine, turn up to medium-high heat and let it bubble for 3 min, scraping the bottom with a wooden spoon, until reduced by about half. Add the crushed tomatoes and stock, return the beef with its resting juices and bring to a gentle simmer; the liquid should come about three-quarters of the way up the meat.

   Add in this stepDry white wine 120 mlCanned crushed tomatoes 250 gBeef stock 250 ml

   medium-high heat

5. Cover with the lid and braise in the oven for 2 h, turning the meat once halfway through. It is done when a piece pressed with a fork falls apart without resistance.

6. Lift the beef onto a board, shred it into long strands with two forks and discard the bay leaves. Simmer the sauce on medium heat for 6 min, until it is thick enough to coat a spoon. Return the meat and stir in the roasted peppers, olives, capers and sherry vinegar; taste for salt.

   Add in this stepRoasted red peppers (jarred), in strips 80 gPimiento-stuffed green olives, halved 8Capers, rinsed 2 tspSherry vinegar (or white wine vinegar) 1½ tsp

   medium heat

7. For the maduros, peel the plantains and cut them on a sharp diagonal into slices 1.5 cm thick. Pour the oil into a 24 cm frying pan about 5 mm deep and heat on medium heat to roughly 170 °C, when a test slice sizzles steadily straight away. Lay the slices in gently, away from you, in 1 batch(es) so they don't touch, and fry for 2 min 30 sec per side until deep caramel brown; their sugar burns quickly, so stay at the stove. Drain on kitchen paper and sprinkle with flaky salt.

   Add in this stepVery ripe plantains (skin mostly black) 1Neutral oil for shallow-frying 200 mlFlaky salt 1 pinch

   medium heat

8. Pile the ropa vieja into warm bowls, scatter over the parsley and serve the maduros alongside, with white rice and black beans if you like.

   Add in this stepFlat-leaf parsley, chopped 2 tbsp