Panamanian ropa vieja

Ingredients

Quantities for 5 servings.

• 900 g Beef flank
• 2 piece Onions
• 2 piece Bell peppers
• 500 g Tomatoes
• 2 tbsp Tomato paste
• 6 clove Garlic
• 80 g Green olives
• 2 tbsp Capers
• 1 tsp Ground cumin
• 1 tsp Oregano
• 30 g Culantro or coriander
• 60 ml Vegetable oil
• 350 g Rice, to serve
• to taste Salt and pepper

Method

1. Simmer the beef whole in salted water with bay for an hour and a half. Keep the broth.
2. Cool the meat and pull it into long strands along the grain.
3. Fry the onion, pepper and garlic in oil until soft, eight minutes.
4. Add the tomatoes, tomato paste, cumin and oregano and cook ten minutes to thicken.
5. Fold in the meat, olives and capers and stew twenty minutes, adding broth a spoonful at a time.
6. Drive off any excess liquid uncovered; the sauce should coat the strands.
7. Scatter with culantro and serve with rice and fried plantain.