Havana Ropa Vieja with Olives & Sweet Peppers

⏱ 210 min · Serves 6

Beef brisket braised low and slow in a garlicky sofrito of tomato, cumin and dry sherry until it falls into soft, saucy 'old clothes' ribbons. Salty green olives and roasted peppers cut the richness — pile it over white rice with sweet fried plantains.

Per serving: 520 kcal · 45.0g protein · 14.0g carbs · 31.0g fat

Ingredients

• 1.2 kg beef brisket or flank steak, cut into large chunks
• 2 tsp fine salt
• 1 tsp cracked 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
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• 150 ml dry sherry or dry white wine
• 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 400 ml beef stock
• 120 g pitted green olives, halved
• 2 tbsp capers, rinsed
• 2 roasted red peppers from a jar, sliced
• 1 tbsp red wine vinegar
• Small handful flat-leaf parsley, chopped
• Cooked long-grain 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 in batches, 3–4 minutes a side, until deeply crusted. Set aside.
2. Lower the heat to medium, add the remaining oil with the onions and fresh peppers and cook 10 minutes until soft and golden at the edges.
3. Add the garlic, cumin, oregano, paprika and bay leaves and stir for 1 minute until fragrant.
4. Pour in the sherry, scraping the base of the pan, and let it bubble down by half.
5. Stir in the tomatoes, tomato purée and stock. Return the beef with any resting juices, bring to a simmer, cover and cook very gently for 2 1/2 hours (or in the oven at 160C/140C fan), turning the meat once, until it shreds with no resistance.
6. Lift the beef out and shred with two forks. Meanwhile, simmer the sauce uncovered for 10–15 minutes to thicken slightly.
7. Return the shredded beef to the pan with the olives, capers and roasted peppers. Simmer 10 minutes more so everything soaks up the sauce.
8. Fish out the bay leaves, stir in the vinegar and taste for salt. Scatter with parsley and serve over white rice with fried plantains.