Ropa Vieja

Beef

• beef flank1.2 kg
• onions1
• carrots1
• bay leaves2
• salt
• water2 l

Sofrito

• onions2
• red peppers1
• green peppers1
• garlic cloves6
• tinned chopped tomatoes400 g
• tomato paste2 tbsp
• ground cumin2 tsp
• dried oregano1 tsp
• white wine150 ml
• green olives100 g
• capers2 tbsp
• olive oil4 tbsp
• bay leaves1

Beef

1. 01

   Put the flank in a large pot with the water, which should cover it, and add the onion, carrot, bay and salt. Simmer very gently for 2 hours until it pulls apart easily.

2. 02

   Lift it out and cool slightly, then shred it along the grain into long strands with two forks. Along, not across — the long strands are what give the dish its name.

3. 03

   Strain the broth and keep 400 ml.

Sofrito

4. 04

   Thinly slice the onions and both peppers and chop the garlic. Wipe out the pot, heat the oil in it and soften the sliced onions and peppers for 15 minutes, until sweet and collapsing.

5. 05

   Add the garlic, cumin and oregano and cook for 1 minute, then the tomato paste for 2 minutes.

6. 06

   Pour in the wine and reduce by half, then add the tomatoes, bay and the reserved broth.

7. 07

   Return the shredded beef and simmer uncovered for 30 to 40 minutes, until the sauce has thickened around it.

8. 08

   Add the olives and capers for the last 10 minutes.

9. 09

   Check the salt and serve.