Havana Ropa Vieja with Olives and Sweet Peppers

⏱ 210 min · Serves 6

Beef brisket slow-braised until it falls into soft "old clothes" strands, in a garlicky tomato sofrito laced with cumin, olives and a splash of dry sherry. Pile it over white rice with sweet fried plantains and you're on a Havana balcony.

Per serving: 520 kcal · 47.0g protein · 13.0g carbs · 30.0g fat

Ingredients

• 1.3kg beef brisket or flank steak, in large pieces
• 2 tsp fine salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 2 large onions, thinly sliced
• 1 red pepper, sliced
• 1 green pepper, sliced
• 8 garlic cloves, thinly sliced
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• 2 tbsp tomato puree
• 400g tin chopped tomatoes
• 150ml dry sherry or dry white wine
• 400ml beef stock
• 100g pitted green olives, halved
• 2 tbsp capers, rinsed
• 1 tbsp red wine vinegar
• Small bunch coriander or parsley, chopped
• Cooked white rice and fried plantains, to serve

Method

1. Season the beef all over with the salt and pepper. Heat 2 tbsp oil in a large heavy casserole over high heat and brown the beef hard on all sides, 8–10 minutes. Lift out.
2. Lower the heat to medium, add the remaining oil, then the onions and peppers. Cook 10 minutes until softened and sweet.
3. Add the garlic, cumin, oregano, paprika and bay leaves; stir 1 minute until fragrant. Stir in the tomato puree and cook 2 minutes more.
4. Pour in the sherry and scrape the base clean, letting it bubble for 2 minutes. Add the tomatoes and stock.
5. Return the beef and any juices, bring to a simmer, cover and cook very gently on the hob or in a 160C/140C fan oven for 2.5–3 hours, until the meat shreds with no resistance.
6. Lift the beef out and shred into long strands with two forks. If the sauce looks loose, simmer it uncovered for 10 minutes to thicken.
7. Return the shredded beef to the sauce with the olives, capers and vinegar. Simmer 10 minutes so it all comes together; taste and adjust salt.
8. Scatter with coriander and serve over white rice with fried sweet plantains alongside.