Braised Skirt Steak (Ropa Vieja)

1 Tbs. olive oil
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 cloves garlic, minced
1/2 tsp. ground cumin
1 large tomato, peeled and chopped
1 lb. beef skirt steak, trimmed of all visible fat
salt
black pepper
1/2 cup dry white wine
3 to 3 1/2 cups chicken stock
1/4 cup tomato puree or tomato sauce
4 carrots, cut into 1" pieces
2 potatoes, cut into 1" pieces
2 tsp. rinsed and drained capers
1 Tbs. finely chopped fresh flat-leaf parsley

Prep time: 1 hour 30 minutes
Yield: 4 servings

Heat the oil in a large, wide saucepan over medium heat. Add the onions, bell peppers, garlic, and cumin. Cook, stirring often, for 5 minutes, or until the onions are just beginning to brown. Add the tomatoes and cook for 1 minute.

Season the steak with salt and black pepper. Add it to the vegetables and cook for 2 minutes per side. Increase the heat to high, add the wine, and bring to a boil. Add 3 cups of the stock or broth and return to a boil. Reduce the heat to medium-low and simmer for 30 to 40 minutes, or until the steak is very tender. Skim off any foam that rises to the surface.

Stir in the tomato puree or tomato sauce, carrots, and potatoes. Simmer for 15 to 20 minutes, or until the vegetables are tender and the sauce is reduced and flavorful. If too much liquid evaporates, add a little more stock or broth. Stir in the capers.

Using 2 forks, tear the meat along the grain into very thin shreds. (You should be able to do this right in the pan.) Simmer for 3 minutes more, or until the meat soaks up the sauce. Season with more salt and black pepper, if desired. Sprinkle with parsley.

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