Ropa Vieja (Cuban Shredded Beef in Tomato Sauce)

• 2 tbsp Sunflower oil
• 900 g Beef brisket
• 1 large Yellow onion
• 1 large Green pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Dried oregano
• 2 Bay leaves
• 700 ml Tomato passata
• 500 ml Beef stock
• 1 tbsp Red wine vinegar
• 120 g Green pitted olives

1. Heat the sunflower oil in a Dutch oven over medium-high heat. Pat the brisket dry, then brown it well on both sides, about 4 to 5 minutes per side. Transfer to a plate.
2. Reduce the heat to medium. Slice the onion and pepper, then cook in the pot, scraping up any browned bits, until softened and lightly golden, 8 to 10 minutes.
3. Crush the garlic and stir it in with the ground cumin and dried oregano. Cook for 1 minute until fragrant.
4. Return the brisket to the pot and add the bay leaves, tomato passata and beef stock. Bring to a gentle simmer, then cover and cook on low for 2 hours, turning the brisket once, until very tender.
5. Lift the brisket onto a board and shred it with two forks, discarding any large pieces of fat. Return the shredded beef to the sauce and simmer uncovered for 15 to 20 minutes until the sauce thickens and coats the meat.
6. Stir in the red wine vinegar and green pitted olives, then simmer for 3 to 5 minutes to bring the flavours together. Remove the bay leaves before serving.

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