Ropa Vieja

seriouseats.com

Sarah Walker

2 ½ pounds (1.1kg) beef flank steak (see note)

Kosher salt and freshly ground black pepper

3 tablespoons (45ml) vegetable oil, plus more if needed

1 large yellow onion (about 15 ounces; 415g), sliced

3 red, yellow, and/or orange bell peppers (about 8 ¾ ounces; 250g each), stemmed, seeded, and thinly sliced

8 medium cloves garlic (¾ ounce; 25g), minced

1 tablespoon (15ml) tomato paste

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground allspice

½ cup (120ml) dry white wine

1 (14-ounce; 396g) can peeled whole tomatoes in their juices, crushed

1 cup (240ml) homemade or store-bought chicken stock, plus more if needed

2 bay leaves

1 medium carrot, halved crosswise

1 celery rib, halved crosswise

½ cup (90g) pimento-stuffed olives, sliced into thirds

1 small handful chopped cilantro leaves and tender stems (about ½ loosely packed cup)

Cooked rice and pinto or black beans, for serving

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