A traditional Cuban dish featuring tender, shredded beef in a flavorful tomato-based sauce with peppers and onions. Perfect for a hearty meal.
Preparation time
20min
Cooking time
3h
Ingredients
6 Servings
- 2 bay leaves
- 240 ml beef broth
- 0.5 tsp black pepper
- 400 g canned tomatoes
- 1 tbsp capers
- 120 ml dry white wine
- 900 g flank steak
- 4 garlic cloves
- 1 green bell pepper
- 10 green olives
- 1 tsp ground cumin
- 2 tbsp olive oil
- 1 onion
- 1 tsp oregano
- 1 red bell pepper
- 1 tsp salt
- 2 tbsp tomato paste
Directions
Step 1
Heat the olive oil in a large pot over medium heat.
Step 2
Add the flank steak and cook until browned on all sides.
Step 3
Remove the steak and set aside.
Step 4
In the same pot, add the sliced onions and peppers. Cook until softened.
Step 5
Add the minced garlic and cook for another minute.
Step 6
Stir in the tomato paste, diced tomatoes, beef broth, and white wine.
Step 7
Add the bay leaves, cumin, oregano, salt, and black pepper.
Step 8
Return the flank steak to the pot, ensuring it is submerged in the liquid.
Step 9
Cover and simmer for 2 to 3 hours, or until the meat is tender and easily shredded.
Step 10
Remove the steak from the pot and shred it using two forks.
Step 11
Return the shredded meat to the pot and stir in the sliced olives and capers.
Step 12
Simmer for an additional 10 minutes to allow the flavors to meld.
Step 13
Serve hot with rice or your preferred side dish.