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PART 1: Cuban Ropa Vieja (Shredded Beef in Tomato Sauce) Ingredients: For the Beef: 2 lbs flank steak (or brisket or chuck roast) 1 bay leaf ½ onion, quartered 2 cloves garlic 1 teaspoon salt Water (enough to cover the beef in pot) For the Stew: 3 tablespoons olive oil 1 large onion, thinly sliced 1 large red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 3 cloves garlic, minced 1 (14 oz) can crushed tomatoes 2 tablespoons tomato paste ½ cup dry white wine 1 teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon oregano ½ teaspoon ground black pepper ¼ teaspoon ground cloves (optional) ½ cup green olives, sliced ¼ cup roasted red peppers, sliced (optional) 1–2 tablespoons capers (optional) Salt, to taste Fresh cilantro or parsley, for garnish Instructions for Ropa Vieja: Step 1: Cook the Beef In a large stockpot, add flank steak, bay leaf, garlic, onion, salt, and enough water to cover the meat. Bring to a boil, reduce heat, and simmer covered for 2 to 2.5 hours until the beef is very tender and pulls apart easily. (Shortcut: Pressure cook for 45–60 minutes.) Remove meat and set aside to cool slightly. Strain and reserve 1 cup of broth. Shred beef using two forks. Step 2: Build the Sauce In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced onions and bell peppers. Sauté 8–10 minutes until soft. Stir in garlic and cook another minute until fragrant. Step 3: Combine Ingredients Add tomato paste, crushed tomatoes, and white wine. Stir well. Add cumin, paprika, oregano, pepper, and cloves (if using). Stir in the shredded beef and reserved broth. Simmer uncovered on low heat for 25–30 minutes, until sauce is thickened. Step 4: Finish with Olives and Garnish Stir in olives, capers, and roasted red peppers. Simmer another 5 minutes. Taste and adjust salt or seasoning. Garnish with chopped parsley or cilantro before serving. PART 2: Tostones (Twice-Fried Green Plantains) Ingredients: 2–3 green plantains (firm, not ripe) Vegetable oil for frying Salt, to taste Optional: garlic water for soaking Instructions for Tostones: Step 1: Peel the Plantains Cut off both ends of each plantain. Score the skin lengthwise and peel carefully using your fingers or a spoon. Step 2: Slice & First Fry Cut plantains into 1-inch thick rounds. Heat oil in a skillet over medium heat (about 350°F). Fry plantain pieces for 2–3 minutes per side until just golden and softened. Remove and drain on paper towels. Step 3: Smash Using a tostonera (plantain press) or the flat bottom of a cup, gently press each piece to flatten to about ½-inch thickness. Step 4: Second Fry Return to hot oil and fry again for 1–2 minutes per side until crispy and golden brown. Drain and sprinkle with salt immediately. Optional: For more flavor, dip flattened tostones in garlic-infused salted water before the second fry.