Pulled Flank Steak in Red Wine Sauce (*Ropa Vieja O Carne Ripiada*)

epicurious.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

3 cups (710 ml) water

1 ½ lb (680 g) flank steak

2 bay leaves

1 tbsp (18 g) plus 2 tsp (12 g) kosher salt

⅓ cup (80 ml) canola oil

1 medium Spanish onion, cut into ½" (1.3-cm) julienne

1 medium green bell pepper, cut into ½" (1.3-cm) julienne

1 medium red bell pepper, cut into ½" (1.3-cm) julienne

4 cloves garlic, minced

1 tsp (1 g) dried oregano

½ tsp ground cumin

1 cup (245 g) tomato sauce

1 cup (235 ml) dry red wine

1 tbsp (15 ml) white distilled vinegar

⅛ tsp freshly ground black pepper

Directions at epicurious.com

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