Flank steak ropa vieja with beans & rice

Step 1

Place steak, carrots, celery and half the onions in large saucepot; add enough water to cover by 1 inch. Heat to a simmer over medium heat; simmer 1 hour 20 minutes or until steak shreds easily, adding additional water, if necessary, to keep steak covered. Remove saucepot from heat; let stand 30 minutes. Transfer steak to large bowl; shred with 2 forks.

Step 2

Strain and discard vegetables in saucepot; reserve 1 cup cooking liquid. Return liquid to saucepot; heat to a boil over high heat. Cook 40 minutes or until reduced to about 2 cups.

Step 3

Prepare rice as label directs, folding in beans during last 2 minutes of cooking. Makes about 6 cups rice mixture.

Step 4

In large skillet, heat oil over medium heat. Add garlic, peppers, salt, cumin, oregano and remaining half of the onions; cook 6 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in stock, tomato paste, vinegar, shredded steak and reserved cooking liquid; cook 10 minutes, stirring occasionally. Makes about 6 cups ropa vieja.

Step 5

Serve ropa vieja with rice mixture garnished with cilantro sprigs, if desired.