Ropa Vieja

Method

1. Cut the beef into 2 or 3 large pieces, following the direction of the grain, so it lies flat in the pot. Put it in a 20 cm pot with the water, the onion half, the bay leaves and the salt; the water should cover the meat. Bring to a boil on high heat, skim off the grey foam, then cover with the lid slightly ajar and simmer on low heat for 1 h 35 min, until a fork slides in easily and the meat starts to pull apart into strands.

   Add in this stepFlank steak (or beef brisket) 500 gWater (for simmering the beef) 1¼ LOnion (for simmering the beef) ½Bay leaves 1Salt (for simmering the beef) 1 tsp

   high heat→low heat

2. Lift the beef onto a board and let it cool for 10 min, just until you can handle it. Strain the cooking broth and keep it; it is the flavour base of the sauce. Pull the meat apart along the grain with two forks or your fingers into thin strands about as thick as a pencil.

3. Start the rice while the meat cools. Rinse the rice in a sieve until the water runs almost clear, then put it in a 16 cm pot with the water and salt. Bring to a boil on high heat, cover and cook on low heat for 15 min, until all the water is absorbed and small holes appear on the surface. Turn off the heat and leave it covered for 10 minutes.

   Add in this stepLong-grain rice 160 gWater (for the rice) 260 mlSalt (for the rice) ¼ tsp

   high heat→low heat

4. Slice the onion and both peppers into thin strips about 5 mm wide, and finely chop the garlic. Heat the olive oil in a 26 cm deep frying pan on medium heat and cook the onion and peppers for 7 min, stirring often, until soft and glossy but not browned.

   Add in this stepOlive oil 2 tbspOnion 1Green bell pepper 1Red bell pepper ½

   medium heat

5. Add the garlic, cumin and oregano and stir for about 30 seconds until fragrant, then stir in the tomato paste. Pour in the wine and let it bubble on medium heat for 2 min in total, until the sharp alcohol smell is gone and the liquid has almost disappeared.

   Add in this stepGarlic cloves 3Ground cumin ¾ tspDried oregano ¾ tspTomato paste 1 tbspDry white wine 60 ml

   medium heat

6. Add the tomato sauce, the shredded beef, 150 ml of the reserved broth and the olives, and stir well. Simmer uncovered on medium-low heat for 15 min, stirring now and then, until the sauce thickens and clings to every strand of meat; add a splash more broth if it looks dry. Taste and season with salt and pepper.

   Add in this stepTomato sauce (passata) 200 mlPimiento-stuffed green olives 6Salt to tasteBlack pepper to taste

   medium-low heat

7. Turn off the heat and let it sit for 5 minutes so the meat soaks up the sauce. Fluff the rice with a fork and serve the ropa vieja next to it. In Cuba it usually comes with black beans and fried sweet plantains.