Alejandra Ramos is making a flavorful dish that serves 8.
3 tablespoons olive oil
2 lb flank steak
2 teaspoons kosher salt
1 teaspoon black pepper
1 large yellow onion, thinly sliced
1 large red bell pepper, thinly sliced
1 cubanelle pepper, thinly sliced
1 28oz can crushed tomatoes
3 cups low or no-sodium beef or veal stock
1/2 cup white wine (such as Chardonnay)
1 tablespoon brown sugar
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon smoked paprika
3 large bay leaves
6 cloves garlic, crushed
1/2 cup sliced Spanish green olives with pimentos
1/4 cup capers
1/2 bunch cilantro leaves, finely minced
Prepared rice, for serving
Place a heavy-bottomed pot or Dutch oven over medium heat. Add the oil and sauté the onions and peppers until soft.
Cut the flank steak in half, then season on all sides with the salt and pepper.
Add to the pot along with the tomatoes, beef stock, wine, sugar, cumin, oregano, paprika, bay leaves, and garlic. Stir to combine all ingredients and bring to a boil. Lower heat to a gentle simmer, cover, and let simmer for about 3 hours, or until meat is tender.
Use two forks to shred the meat, then add the olives and capers. Stir then let simmer 20 minutes, or until the sauce thickens. Stir the cilantro in at the end.