Ropa Veija Recipe

Cut the flank steak into about 4 rectangular pieces. Pat them thoroughly dry with paper towels, then season all over with 1 1/2 teaspoons kosher salt.

In a large, heavy pot or Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Working in batches to avoid crowding the pan, sear the steak until it's deeply browned on both sides, about 5 to 6 minutes per batch. Transfer the browned steak to a plate.

Using the same pot, add the remaining 2 tablespoons vegetable oil and reduce the heat to medium. Add the sliced bell peppers, onion, and 1 1/2 teaspoons salt. Cook, stirring occasionally, until the vegetables begin to soften, about 4 to 5 minutes. Stir in the minced garlic, tomato paste, smoked paprika, cumin, and dried oregano. Continue cooking, stirring often, for another 1 to 2 minutes, until the vegetables are fully softened and the spices smell fragrant.

Pour in the dry white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Cook, stirring occasionally, until the wine has reduced by about half, which should take around 2 minutes. Add the tinned tomatoes with their juices and the bay leaves. Use the spoon to mash the tomatoes and break them up, then nestle the browned beef pieces into the stew. If needed, add enough water to just cover the beef. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the pot, and let it simmer until the steaks are incredibly tender and easily shredded, about 2 1/2 to 3 hours. Once tender, transfer the steaks to a plate and use two forks to finely shred the meat.

Stir the shredded steak back into the stew. Bring it back to a simmer and cook, stirring frequently, until the liquid has reduced and thickened into a sauce that coats the steak, about 5 to 10 minutes. Stir in the pimento-stuffed olives and season with additional salt to taste.

Spoon the finished ropa vieja generously over rice and black beans. Garnish with fresh cilantro before serving.