Shredded Beef with Bell Peppers and Onions (Ropa Vieja)

Name: Shredded Beef with Bell Peppers and Onions (Ropa Vieja)
Yield: Serves 8
Cuisine: Latin America & Caribbean, Caribbean
Ingredients: 2 1/2 pounds, skirt steak or flank steak, cut into 3-inch pieces; , Salt and ground black pepper; 2 tablespoons, vegetable oil; 1 , medium onion, minced; 2 tablespoons, tomato paste; 2 1/2 cups, water, plus extra as needed; 2 , bay leaves; 1 (14.5-ounce) can, diced tomatoes; 2 tablespoons, vegetable oil; 2 , large red bell peppers, stemmed, seeded, and sliced into thin strips; 2 , large green bell peppers, stemmed, seeded, and sliced into thin strips; 1 , medium onion, halved and sliced thin; 1/2 teaspoon, salt; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, dried oregano; 3/4 teaspoon, ground cumin; 1/2 cup, dry white wine; 1/2 cup, pimiento-stuffed green olives, rinsed and halved; 2 tablespoons, minced fresh parsley leaves; 1 - 3 tablespoons, white wine vinegar; , Ground black pepper

Main Courses
Latin America & Caribbean
Caribbean
Fruits & Vegetables
Meat
Beef
Vegetables

Along with black beans and rice, ropa vieja, or shredded beef with bell peppers and onions, is ultimate Cuban comfort food. Undeniably, the combination of flavors is appealing to American palates, but does the dish make sense for American cooks?

SERVES 8

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