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Ingredients

• For Ropa Vieja:
• 3 quarts water
• 6 garlic cloves
• 2 onions, cut into quarters
• 3 stalks celery, chopped
• 2 jalapeno chiles, chopped
• 1 teaspoon black peppercorns
• 1 teaspoon juniper berries *
• 4 sprigs thyme
• 1 1/2 pounds skirt steak or flank steak, select grade or better, cut into 2 or 3 inch strips
• For Sauce:
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 onion, diced
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1/4 cup tomato paste
• 1/2 cup white wine
• 1 green bell pepper, roasted, peeled, seeded, and diced
• 1 red bell pepper, roasted, peeled, seeded, and diced
• For Plantains:
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 ripe plantains, peeled and cut on a diagonal into 1/4-inch slices
• Approximately 3 cups cooked long-grain white rice

Description

This Latin Recipe, Brought To The New World From Spain Centuries Ago, Is Like A Beef Hash With A Lot Of Soul. It Is A Dish That Is Common In Central And South America And The Caribbean, And There Are Many Versions; This One Is Cuban. There Are Many Theori

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