Ropa Vieja

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Pat the flank steak dry with paper towels, season it generously with salt and pepper, then lightly coat the entire piece in flour.

   Ongeveer 3 min

   Tip van de kok: Shaking off excess flour prevents it from burning in the pot and making the sauce pasty.

2. 2

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.

   Ongeveer 2 min

3. 3

   Sear the steak for 3-4 minutes per side until a deep brown crust forms, then remove it from the pot and set aside on a plate.

   Ongeveer 8 min

   Tip van de kok: Don't overcrowd the pan. A good sear is crucial for developing deep flavor.

4. 4

   Reduce the heat to medium, add the sliced onion and bell peppers to the pot, and sauté for 5-7 minutes until they have softened.

   Ongeveer 7 min

   Tip van de kok: Scrape the bottom of the pot with your spoon as the vegetables cook to lift up the flavorful browned bits from searing the meat.

5. 5

   Stir in the minced garlic, ground cumin, dried oregano, and smoked paprika, and cook for one minute until fragrant.

   Ongeveer 1 min

6. 6

   If using, pour in the white wine to deglaze the pot, scraping the bottom to release any remaining stuck-on bits, and let it bubble for a minute.

   Ongeveer 1 min

   Tip van de kok: If not using wine, you can use a splash of the beef broth to deglaze.

7. 7

   Return the seared steak and any accumulated juices to the pot. Add the crushed tomatoes, beef broth, and bay leaves, and stir to combine.

   Ongeveer 2 min

8. 8

   Increase the heat to bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 2.5 hours.

   Ongeveer 2 uur 30 min

   Tip van de kok: The key is a very low, gentle simmer, not a rolling boil, to ensure the meat becomes tender without drying out.

9. 9

   Carefully remove the cooked steak from the pot and place it on a cutting board. Let it rest for about 10 minutes until cool enough to handle.

   Ongeveer 10 min

10. 10

    Using two forks, shred the beef into long strands, pulling it apart along the grain.

    Ongeveer 5 min

11. 11

    Return the shredded beef to the simmering sauce in the pot.

    Ongeveer 1 min

12. 12

    Stir in the sliced olives and continue to simmer, uncovered, for 15 minutes to allow the sauce to thicken slightly and the flavors to meld.

    Ongeveer 15 min

13. 13

    Remove the bay leaves, taste and adjust seasoning with more salt and pepper if needed, and serve hot, garnished with fresh cilantro.

    Ongeveer 1 min