Ropa Vieja

Method

1. 1

   Simmer the flank with half an onion until shreddable, ~90 minutes; keep the broth, shred the beef.

2. 2

   Sofrito: onion, pepper and garlic soft in oil; cumin and oregano bloomed.

3. 3

   Add tomato, wine, olives and a cup of beef broth; simmer 10 minutes.

4. 4

   Fold in the shreds and braise 20 more so the 'clothes' drink the sauce.

   💡 Underbraised ropa vieja tastes like beef IN sauce. Braised right, there's no preposition left.

5. 5

   Serve with white rice, black beans and sweet plantains.