Ingredients
2 lbs flank steak cut into pieces
Water (enough to cover the meat in the pot)
1 teaspoon salt
1/3 cup olive oil
1 medium yellow onion diced
1 medium green bell pepper sliced lengthwise
7 ounces whole red pimientos sliced lengthwise
4 cloves garlic minced
8 ounces tomato sauce
1/2 cup vino seco (dry cooking wine)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
Salt + pepper to taste
Directions
1
Cooking The Meat
2
In a Dutch oven or large pot, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer the meat to a plate. Using two forks, shred the beef. Set aside.
3
Making The Ropa Vieja
4
In a large skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
5
Add tomato sauce, vino seco (dry cooking wine), cumin, oregano, bay leaf, salt, and pepper. Cook for 15 minutes, at medium heat, stirring occasionally.
6
Add the shredded beef to the skillet. Stir to combine with the tomato-based sauce. Cover and cook on LOW for about 10-15 minutes, stirring occasionally, without letting it dry out. Taste and adjust seasoning with salt and pepper if needed. Enjoy!