Cuba's national dish of long-shredded flank steak braised in a rich tomato and pepper sauce until it resembles colorful old rags — comfort food at its finest.
Equipment needed
stovetop, pot
Place flank steak in a pot with half an onion, bay leaf, and peppercorns. Cover with water and simmer 2 hours until very tender.
Remove beef, let cool slightly, then shred into long thin strips using two forks — the longer the shreds, the better.
Saute sliced onions, peppers, and garlic in olive oil until softened.
Add cumin, oregano, and smoked paprika. Cook 1 minute.
Pour in wine, let reduce by half, then add crushed tomatoes.
Add shredded beef and olives. Simmer 30 minutes until sauce is thick and flavors meld.
Serve over white rice with black beans, fried plantains, and a cold beer.