Ropa Vieja
ingredients1 2 ½ lb flank steak (cut in half)
2 bay leaves
¾ cup pure Spanish olive oil
1 large onion (cut in half and thinly sliced)
1 large green bell pepper (seeded and cut into thin strips)
2–3 cloves garlic (finely chopped)
2 cups drained and chopped canned whole tomatoes and prepared tomato sauce
½ cup cooking sherry
Salt and pepper
½ cup finely chopped pimientos for garnish (drained)
½ cup can early sweet peas (drained)
1 jar green Spanish olives
directionsPlace the beef and 1 bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1–1 ½ hours. Remove the meat from the stock (save the stock for another use), allow to cool at room temp, then cut meat into 2-inch chunks
Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6–8 minutes. Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, for an additional 15 minutes
When the meat is cool, shred it with your fingers, season with salt and pepper, add it to the tomato mixture, cover, and simmer over low heat for 30 minutes. Remove the bay leaves, garnish with the pimientos and peas, and serve with rice.