Ropa Vieja

Ingredients

• •2 lbs flank steak or chuck roast
• •2 tbsp olive oil
• •1 large yellow onion, sliced
• •1 large red bell pepper, sliced
• •1 large yellow bell pepper, sliced
• •4 cloves garlic, minced
• •1 can (28 oz) crushed tomatoes
• •2 tbsp tomato paste
• •1 cup beef broth
• •2 tsp ground cumin
• •1 tsp dried oregano
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large Dutch oven over medium-high heat and brown the beef on all sides, about 8 minutes total. Remove and set aside.
2. 2In the same pot, sauté onions and garlic until softened, about 3 minutes. Add bell peppers and cook for 2 more minutes.
3. 3Stir in tomato paste, cumin, and oregano, cooking for 1 minute until fragrant.
4. 4Add crushed tomatoes and beef broth, then return the beef to the pot. Bring to a simmer, cover, and cook for 90 minutes until meat is very tender.
5. 5Remove beef from the pot and shred it into thin strands using two forks.
6. 6Return shredded beef to the pot, stir well, and simmer uncovered for 10 minutes to allow flavors to meld. Season with salt and pepper to taste.
7. 7Serve hot over white rice with lime wedges on the side.

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