Ropa Vieja (Cuban Beef)

Recipe View 5 mins Prepare the Beef: Cut the flank steak in half across the grain. In a small bowl, combine salt, black pepper, and cayenne pepper. Generously season both sides of the steak with this spice mixture. (5 minutes)

Recipe View 10 mins Sear the Beef: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over high heat. Add the steaks and sear until deeply browned on all sides, about 4 to 5 minutes per side. Remove the steaks from the pot and set aside. (10 minutes)

Recipe View 6 mins Sauté Aromatics: Reduce the heat to medium. Add the sliced red onion and garlic to the pot, along with a pinch more salt. Cook, stirring occasionally, until the onions begin to soften, about 3 to 5 minutes. Stir in the cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook, stirring constantly, for 1 minute, allowing the spices to bloom. (6 minutes)

Recipe View 2 hrs 10 mins Deglaze and Simmer: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Stir in the tomato sauce and chicken broth. Return the seared beef and any accumulated juices to the pot. Season with salt to taste and add the bay leaves. Bring to a simmer, then reduce the heat to low, cover, and simmer gently until the beef is almost fork-tender but not falling apart, about 2 hours. (2 hours 10 minutes)

Recipe View 8 hrs 45 mins Cool and Refrigerate: Remove the pot from the heat and allow the stew to cool to room temperature, at least 45 minutes. For best results, refrigerate for at least 8 hours or overnight. This allows the flavors to meld and deepen. (8 hours 45 minutes)

Recipe View 30 mins Shred and Finish: Remove the beef from the pot and set it aside on a cutting board. Return the stew to medium heat. Using two forks, shred the beef along the grain into 1/8- to 1/4-inch-wide shreds. Place the shredded beef back into the stew. Add the sliced bell peppers, poblano pepper, smoked paprika, capers, olives, and sugar to the pot. Stir everything together and reduce the heat to medium-low. Simmer until the peppers are tender and the meat is very tender, about 15 to 20 minutes. Turn off the heat, remove the bay leaves, and stir in the chopped fresh cilantro. (30 minutes)

Recipe View 0 mins Serve and Enjoy: Serve hot with white rice, black beans, and fried plantains. Garnish with additional cilantro, if desired.