Ropa Vieja Cubana

Preparación

1. sellar12 min
   heavy pot over medium-high heat; beef dry and uncrowded
   Season the beef, then brown it in batches. Dark surface browning gives the eventual shredded meat depth; crowding drops the pan temperature and trades browning for gray steam.
2. saltear8 min
   medium heat in the same pot
   Cook onion and bell pepper until softened, then add garlic, oregano and cumin for the final minute. Scrape up the browned fond as the vegetables release moisture so its flavor moves into the sauce instead of staying glued to the pot.
3. brasear150 min
   covered at a bare simmer until the beef separates easily with forks
   Add crushed tomato and stock, return the beef, and keep the liquid at a lazy simmer. Hard boiling tightens the meat before collagen has time to dissolve; patient low heat makes the fibers easy to pull apart.
4. prep10 min
   beef removed to a tray and shredded into long strands
   Pull the tender beef into coarse strands, discarding large seams of fat. Keep the pieces substantial enough to retain texture after they go back into the sauce.
5. cocer a fuego lento20 min
   uncovered; sauce reduced until it clings to the shredded beef
   Return the beef with olives and capers and simmer uncovered. Reduction is the final control: stop when the sauce coats the strands without pooling, then adjust salt only after the olives and capers have contributed theirs.