ROPA VIEJA

2 Tbs olive oil

2 lbs beef brisket, most of fat cap trimmed off (flank steak works, too)

1 yellow or white onion, chopped

10 cloves garlic, minced

1 large red bell pepper, chopped

1 jalapeno, minced

1 (28-ounce) can whole peeled tomatoes

1 bay leaf

1 tsp ground cumin

1 tsp dried oregano

1/2 cup red wine

1+ cups water

3 Tbs capers, rinsed

1/4 cup green olives, chopped

 

Heat olive oil in a dutch oven. Add the beef brisket and sear on each side until it is nicely browned. Remove meat from the dutch oven, and set aside. Remove all but 1 TB fat from the bottom of the dutch oven and over medium heat add the onion and cook for five minutes, or until it beings to soften. Add the garlic, bell pepper, jalapeno, and tomatoes. Stir to combine, breaking down the tomatoes with a spoon. Add the bay leaf, cumin, and oregano and cook until all of the vegetables have softened. Add the red wine and simmer, covered, for 20 minutes.

Add the meat and any accumulated juices to the pot, setting it down into the vegetables. Add 1 cup water. Cover and cook over medium heat for one hour. Add the capers and olives and cook uncovered (add more water to the pot if it seems to be drying out) for another three hours, or until beef is tender and can be easily shredded into thin ropes.