← Nouns Cooking · Caribbean

Ingredients

• 1.2 kg beef chuck, brisket or flank steak, cut into 3–4 large pieces
• 3 tbsp Olive oil
• 2 Onion, thinly sliced
• 2 peppers (1 red, 1 green), thinly sliced
• 6 cloves Garlic, finely chopped
• 2 tsp Dried oregano
• 2 tsp ground cumin
• 2 tsp Paprika
• 125 ml dry white wine
• 1 can chopped tomatoes (400 g can)
• 2 tbsp Tomato purée (paste)
• 250 ml Beef stock
• 2 Bay leaves
• 100 g pimiento-stuffed green olives, halved
• 1 tsp White vinegar (optional)
• 1½ tsp Salt
• ½ tsp Black pepper
• chopped coriander or parsley, to serve (optional)

Method

1. Pat the beef dry and season it with the salt and pepper. Heat the oil in a large heavy casserole over medium-high heat and brown the beef well on all sides, 8–10 min. Lift it out onto a plate.
2. Lower the heat to medium, add the onions and peppers and cook for 8 min, stirring, until soft and sweet. Add the garlic, oregano, cumin and paprika and stir for 1 minute.
3. Pour in the wine and let it bubble for 2 min, scraping up the browned bits from the bottom of the pot.
4. Stir in the tomatoes, tomato paste, stock and bay leaves, then return the beef and any juices. Bring to a simmer, cover and cook on the lowest heat (or in the oven at 160°C / 140°C fan / 325°F) for 2½ hours, turning the beef once, until it falls apart when pressed with a fork.
5. Lift out the beef and shred it into thin strands with two forks. Discard the bay leaves.
6. Return the meat to the sauce with the olives and the vinegar (if using). Simmer uncovered for 10–15 min until the sauce clings to the beef. Taste for salt and scatter with herbs.

Tips

• Serve with white rice, black beans and fried sweet plantains, the classic Cuban plate.
• It tastes even better the next day; cool it quickly and keep it in the fridge for up to 3 days.

Sources

Written in our own words after cross-checking these recipes:

Bon Appétit The Daring Gourmet 196 flavors