Cuban ropa vieja

Shredded beef slow-simmered with peppers, tomato and olives. Serve with rice and black beans.

How many people are eating

Written for 6. Everything below is scaled to 6.

What goes on the list — untick anything you have

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How to cook it · about 180 minutes

Cut the steak into 3 or 4 large pieces and season with the salt, cumin and oregano. Brown them in 2 tbsp oil in a heavy pot over medium-high heat, about 4 minutes a side, then set aside.
Slice the onion and both bell peppers into thin strips and mince the garlic. Add the last 1 tbsp oil to the pot and cook the vegetables over medium heat for 6 minutes until soft.
Pour in the wine and scrape up the brown bits from the bottom. Add the tomato sauce, stock and bay leaves, then put the beef back in.
Bring to a simmer, cover, and cook on low for 2 to 2.5 hours until the beef pulls apart easily. In a slow cooker, cook on low for 8 hours instead.
Lift out the beef and shred it with two forks along the grain into long strands. Return it to the sauce with the olives and simmer uncovered 15 minutes more.
While it finishes, cook the rice and warm the black beans. Remove the bay leaves, taste for salt, and serve the ropa vieja over the rice with the beans alongside.

Amounts are on the list above — they change with the number of people; the steps do not.