Ropa Vieja

Method

Heat olive oil in a heavy casserole and brown the beef on all sides, then remove and set aside. In the same pot, sauté chopped onions and garlic until softened, then add the red peppers cut into strips along with cumin and oregano, cooking for 2 minutes. Return the beef to the pot, add tinned tomatoes, beef stock, bay leaves, salt and pepper, then cover and simmer gently for 2 to 2.5 hours until the meat is very tender. Remove the beef and shred it with two forks, then return the shredded meat to the sauce, add the cider vinegar, and simmer uncovered for 10 minutes to reduce slightly and allow flavours to meld. Serve hot with white rice or black beans.