Back to 6 servings Beef 2.5 pounds flank steak, or chuck roast, cut into large pieces 1 large yellow onion, peeled and halved, plus 1 more thinly sliced 4 cloves garlic, peeled, divided 2 bay leaves 1.5 teaspoons kosher salt, divided 1 teaspoon black pepper, divided Sauce 2 tablespoons olive oil 1 large yellow onion, diced 1 red bell pepper, seeded and thinly sliced 1 green bell pepper, seeded and thinly sliced 4 cloves garlic, minced 1.5 tablespoons tomato paste 1 tablespoon dried Mexican oregano 1 teaspoon ground cumin 1 teaspoon sweet paprika 1.5 cups low-sodium beef broth, plus reserved cooking broth as needed 1 cup dry white wine, or extra broth plus a splash of vinegar 15 ounces tomato sauce, 1 can Finish 1 cup pimento-stuffed green olives, sliced 2 tablespoons fresh cilantro, chopped, optional
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1 Step 1: Place the flank steak, halved onion, 2 garlic cloves, bay leaves, 1 teaspoon salt and 1/2 teaspoon pepper in a large pot. Add cold water to cover by about 2 inches, bring to a boil, then reduce to low, cover and simmer 1.5 to 2 hours until the beef is fork tender.2 Step 2: Remove the beef to a plate to cool, then strain and save 1.5 cups of the cooking broth. Once cool enough to handle, shred the beef into long strands with two forks.3 Step 3: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sliced peppers and cook about 5 minutes, until softened and the onion is translucent.4 Step 4: Add the minced garlic and cook about 30 seconds until fragrant. Stir in the tomato paste, oregano, cumin, paprika, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook 2 to 3 minutes, stirring often.5 Step 5: Pour in the white wine and scrape up any browned bits, then add the beef broth and tomato sauce. Bring to a low boil, then reduce to low and simmer uncovered about 15 minutes until slightly thickened.6 Step 6: Stir in the shredded beef and olives. Cook about 5 minutes, adding a splash of the reserved broth if it looks dry, until the beef is heated through. Do not boil hard or the meat will dry out.7 Step 7: Taste and adjust salt and acidity, then serve over warm white rice with black beans and fried plantains, garnished with cilantro if using.getsaucepan.com/r/c8e6ab29-18bd-515e-9916-4780a788ec9f
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