Ropa Vieja Ingredients 1kg (2.2 Lbs) navel end brisket or beef flank steak sea salt, to season 1 tbsp olive oil 2 brown onions 1 green capsicum (bell pepper) 1 red capsicum (bell pepper) 4 cloves garlic 2 bay leaves 1 tbsp ground cumin ½ tbsp dried oregano ½ tbsp sweet paprika 20ml white vinegar 2 tbsp tomato paste (tomato puree) 400g can diced tomatoes 300ml beef stock 100g green olives, pitted ½ bunch flat leaf parsley 400g can black beans, rinsed and drained, served on the side Method Step 1: Brown the beef Slice the beef into chunks roughly 5cm x 7cm (2in x 2¾in). Season generously with salt on all sides. Heat the oil in a large Dutch oven or heavy based saucepan over medium-high heat. Cook the beef for 6-8 minutes, turning, until browned on all sides. Transfer to a tray. Step 2: Cook the vegetables Thinly slice the onions and capsicums. Finely chop the garlic. Add the onions to the pan, season with salt and cook for 2 minutes to soften. Stir in the capsicums, add a little more salt and cook for a further 2 minutes, stirring occasionally. Stir in the garlic, then the bay leaves, cumin, oregano and paprika. Cook for 1 minute, stirring, until aromatic. Deglaze the pan with the vinegar, then stir in the tomato paste. Add the tomatoes, then fill the can halfway with water and add to the pan. Step 3: Return the beef and cook Return the beef to the pan and pour over the stock. Bring to a simmer, then cover with a tight fitting lid and reduce the heat to low. Cook for 3 hours, until fall apart tender (check the beef after 2½ hours). Remove the beef to a tray and break into smaller strands using tongs. Return to the sauce and mix through thoroughly. Step 4: Finish and serve Finely chop the parsley leaves. Stir the olives and parsley through the beef, then remove from the heat. Serve the beef on a bed of steamed rice with some drained black beans on the side #Recipe #beef #cooking #dinner - @andy_cooks