Cuban Ropa Vieja with Rice

Ingredients

• 1 1/2 lb flank steak
• 1 tbsp olive oil
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 can crushed tomatoes
• 2 cups low-sodium beef broth
• 1/2 cup pimiento-stuffed olives, sliced
• 1 tbsp red wine vinegar
• Cooked rice, for serving
• Kosher salt and black pepper

Steps

1. Season beef and brown it in oil in a Dutch oven; transfer to a plate.
2. Cook onion and peppers until softened, then add garlic, cumin and oregano.
3. Add tomatoes and broth, return beef, cover and simmer gently until fork-tender, about 55 minutes.
4. Shred beef, return it to the sauce with olives and vinegar and simmer 10 minutes.
5. Adjust seasoning and serve over rice.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.