Cuban-Style Ropa Vieja
"This version of ropa vieja is made with beef and accented with olives and capers. This recipe first appeared in our April 2012 issue along with Kathleen Squires's story Spanish Conquest...."
INGREDIENTS
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SERVES 6–8
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INGREDIENTS
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6 oz. bacon, roughly chopped
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2 lb. flank steak, cut into 1 ½? strips
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Kosher salt and black pepper, to taste
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1 medium yellow onion, thinly sliced
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1 red bell pepper, thinly sliced
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1 Cubanelle or green pepper, thinly sliced
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6 oz. tomato paste
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1 tbsp. cumin
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1 tbsp. dried thyme
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1 tbsp. dried oregano
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5 cloves garlic, finely chopped
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1 bay leaf
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½ cup dry white wine
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2 cups beef stock
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1 (16-oz.) can whole peeled tomatoes, crushed
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½ cup halved, pitted green olives
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⅓ cup sliced jarred pimiento peppers
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3 tbsp. capers, rinsed and drained
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1 tbsp. white wine vinegar
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¼ cup roughly chopped cilantro
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