Ropa vieja

Ingredients

Quantities for 6 servings.

• 1.2 kg Beef flank
• 2 piece Onions, thinly sliced
• 3 piece Sweet peppers, in strips
• 6 clove Garlic
• 400 g Tinned tomatoes
• 100 g Green olives
• 2 tbsp Capers
• 2 tsp Ground cumin
• 1 tbsp Dried oregano
• 150 ml Dry white wine
• 60 ml Olive oil
• 600 g Cooked rice

Method

1. Boil the beef whole in salted water with an onion for an hour and a half, until it pulls apart. Keep the broth.
2. Cool it and pull it apart along the grain into thin strands by hand.
3. Sweat the onion and peppers in the olive oil for twenty minutes to complete softness, then add the garlic, cumin and oregano for a minute.
4. Pour in the wine, reduce it by half, add the tomatoes and a cup of the broth. Simmer ten minutes.
5. Return the meat, add the olives and capers and cook another twenty minutes over a low flame. Serve with rice and fried plantain.