Ropa Vieja

Ingredients

2 lbs flank steak2 Tbs olive oil1 lg onion, sliced thin1 each red, yellow & green pepper, sliced5 garlic cloves, minced2 tsp dried oregano2 tsp ground cumin2 tsp sweet paprika1 tsp smoked paprika1⁄8 tsp ground allspice1 Tbs salt, 1⁄2 teaspoon ground pepper1⁄4 tsp cayenne pepper1 cup white wine3 cups chicken broth1 15 oz can crushed tomatoes3 Tbs tomato paste3 bay leaves1 carrot, chopped1 stalk celery1 cup pitted, pimento stuffed, green olives1 cup roasted red peppers, drained, sliced thin3 Tbs capers, drained1⁄3 cup fresh parsleyWhite rice for serving

Directions

1. Heat oil in large stockpot. Salt & pepper meat. Brown meat on each side. Remove meat from pan.2. Sauté peppers & onions on low heat, about 5 minutes, add garlic for 30 seconds.3. Add crushed tomatoes, spices, tomato paste, bay leaves, broth, carrots, celery stick & wine. Stir well.4. Add meat back into pot, make sure liquid covers meat. Add water if necessary. Cover & simmer over low heat for 3-4 hours, stirring occasionally & insuring meat is submerged.5. Remove meat to cutting board. Hold it still with a fork & shred into long strips with another fork. Return meat to stockpot.6. Add thinly sliced, roasted red peppers, olives & capers. Simmer uncovered, stir occasionally to reduce liquid. If you need to add more broth through the process you can. Remove celery stalk, crush carrots with fork, stir in parsley, serve with white rice and black beans. This can be prepared 2 days in advance. It gets better with time.