Ropa Veija

Beef · world favourite.

Ingredients

• 2 Lbs Flank Steak
• 3 tsp Kosher Salt
• 4 tablespoons Vegetable Oil
• 1 Red Pepper
• 1 Yellow Pepper
• 1 Onion
• 6 cloves Garlic
• 2 tablespoons Tomato Puree
• 1 tablespoon Smoked Paprika
• 2 tsp Cumin
• 2 tsp Dried Oregano
• 1/2 cup Dry White Wine
• 1 Can Tinned Tomatos
• 2 Bay Leaf
• 1 cup Pimento Stuffed Olives
• To serve Rice
• To serve Black Beans
• 1/4 cup Cilantro

Method

1. Season — Cut steak into 4 rectangular pieces. Pat dry with paper towels; season all over with 1 1/2 teaspoons salt.
2. Heat the pan — In a large pot over medium-high heat, heat 2 tablespoons oil.
3. Continue cooking — Working in batches, cook steak until browned on both sides, 5 to 6 minutes.
4. Heat the pan — Transfer to a plate. In same pot over medium heat, heat remaining 2 tablespoons oil.
5. Stir — Cook bell peppers, onion, and 1 1/2 teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes.
6. Stir — Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
7. Stir — Add wine, scraping any browned bits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes.
8. Add ingredients — Add tomatoes with their juices and bay leaves.
9. Continue cooking — Mash down on tomatoes to break up, then nestle beef into stew.
10. Simmer — Add water to cover beef, if needed, and bring to a simmer.
11. Simmer — Reduce heat to medium-low; cover and simmer until steaks are tender enough to shred, 2 1/2 to 3 hours.
12. Continue cooking — Transfer steaks to a plate and finely shred with 2 forks.

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