Cuban ropa vieja

Method Print recipe

1. In a large shallow saucepan, add 50ml of oil and heat up.
2. Sear the beef and then remove it from the pan. Repeat this process until all of the beef is used up.
3. Add the sliced onions and cook for 10-15 minutes before adding the peppers and garlic, and cook for a further 10 minutes.
4. Then add the tomato puree and slowly cook out on a low heat for 10-15 minutes. Add the spices and cook out before adding the beef stock, passata, chopped tomatoes and beef.
5. Cover over with foil and slow cook for 6 hours or until the beef is nice and tender and starting to fall apart.
6. Once it is cooked, remove the beef and keep it warm. Reduce the sauce over a gentle heat and then remove the bay leaves. Add the vinegar into the sauce and chop the olives before adding them in too.
7. Gently pull the beef and add this into the sauce mixture.
8. Finally, check the consistency and seasoning (the sauce should cover the beef) before finishing off with some fresh chopped coriander.