ROPA VIEJA (CUBAN BRAISED AND SHREDDED BEEF)
6 to 8 servings
The name translates as “old clothes,” which the shreds of beef and strips of onion and pepper are said to resemble. Like Puerto Rican Asopao de Pollo and Veracruz-Style Snapper, this dish combines tomatoes, warm spices, and piquant olives. It is mildly spiced, but flavor-packed. Serve with rice, Tostones, and Frijoles de la Olla. Leftovers are superb in sandwiches.
Cut parallel to the grain into 3-inch-wide pieces:
- 2 pounds trimmed flank steak, bottom round, or lean brisket
Pat dry and sprinkle all over with:
- 1 teaspoon salt
Heat in a large ovenproof skillet or Dutch oven over medium-high heat:
- 2 tablespoons vegetable oil or rendered beef fat
Add the beef in batches, browning on all sides. Transfer to a platter and pour off all but 1 tablespoon of the fat. Reduce the heat to medium and preheat the oven to 300°F. Add to the pan:
- 2 large onions, thinly sliced
- 2 large bell peppers, any color, thinly sliced
Cook until the onions and peppers have softened, about 7 minutes. Add and scrape up any browned bits:
- 1 cup dry red or white wine
Return the beef to the pan along with:
- One 14 ½-ounce can diced tomatoes
- 6 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 ½ teaspoons ground cumin
- ¼ teaspoon ground allspice
- 2 bay leaves
- One 2-inch cinnamon stick (preferably canela)
Bring to a simmer over high heat, cover the pan with a tight-fitting lid, and transfer to the oven. Cook until the beef easily shreds with a fork, 1 ½ to 2 hours.
Remove the pan from the oven and transfer the meat to a cutting board. Remove the cinnamon and bay leaves. Remove any fat from the surface of the braising liquid. Once cool, shred the meat with a fork into thin strands and stir back into the sauce along with:
- 1 cup chopped green olives
Stir and heat through over medium-low heat for 5 minutes, or until bubbling. Season to taste with:
- Salt and black pepper
- Lemon juice or distilled white vinegar
Serve garnished with:
- Chopped parsley or cilantro