Ingredients:

  • 3 pounds (1.36 kg) beef flank steak or chuck roast
  • 1 tablespoon (15 ml) olive oil
  • 1 large onion, chopped (approx. 1.5 cups / 210g)
  • 2 cloves garlic, minced (approx. 1 teaspoon / 3g)
  • 1 green bell pepper, seeded and chopped (approx. 1 cup / 150g)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup / 150g)
  • 1 (15 ounce / 425g) can crushed tomatoes
  • 1 (8 ounce / 227g) can tomato sauce
  • 1 cup (240 ml) dry red wine (optional)
  • 1/2 cup (120 ml) beef broth
  • 1/4 cup (60 ml) olive brine, plus more to taste
  • 1 tablespoon (15 ml) apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (approx. 85g) pimento-stuffed green olives, sliced
  • 1/4 cup (approx. 10g) fresh cilantro, chopped, for garnish

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove beef from pot and set aside.
  2. Add onion, garlic, and bell peppers to the pot and sauté until softened, about 5-7 minutes.
  3. Stir in crushed tomatoes, tomato sauce, red wine (if using), beef broth, olive brine, apple cider vinegar, oregano, cumin, smoked paprika, and bay leaf. Season with salt and pepper.
  4. Return the seared beef to the pot, nestling it into the sauce.
  5. Bring to a simmer, then cover and reduce heat to low. Simmer for 3-3.5 hours, or until the beef is fork-tender and easily shreds.
  6. Remove the beef from the pot and shred it using two forks. Discard the bay leaf.
  7. Return the shredded beef to the pot and simmer, uncovered, for 15-20 minutes to allow the sauce to thicken slightly (if needed).
  8. Stir in the sliced olives. Taste and adjust seasoning as needed, adding more olive brine for extra tang if desired.
  9. Garnish with fresh cilantro and serve hot. This is a great ropa vieja recipe!