Cuban-Style Ropa Vieja Beef with Yellow Rice

Ingredients

• 600 g beef flank steak or skirt steak
• 300 g long-grain white rice
• 400 g tinned chopped tomatoes
• 1 red pepper
• 1 white onion
• 4 garlic cloves
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 60 g green olives, pitted
• 2 tbsp olive oil

Method

1. 1

   Simmer the beef in a covered pan with 600ml salted water for 30 minutes until tender. Remove the beef, reserve the cooking liquid and shred the meat with two forks.

2. 2

   Heat the olive oil in a wide pan over medium heat. Add the sliced onion and red pepper and cook for 6 minutes. Add the crushed garlic and cumin and cook for 1 minute.

3. 3

   Stir in the chopped tomatoes, 200ml of the reserved beef stock and the shredded beef. Simmer uncovered for 15 minutes until the sauce thickens. Stir through the olives.

4. 4

   Meanwhile, toast the rice in a dry saucepan for 2 minutes, then add 600ml fresh water and the turmeric. Bring to the boil, cover and cook on the lowest heat for 18 minutes.

5. 5

   Fluff the golden yellow rice and serve with the ropa vieja spooned generously over the top.