Ropa Vieja

(Meat Stew)

2-½ lb. flank steak
5 tbsp. Oil
2-½ tsp. minced Garlic or 5 cloves garlic, minced
1 large onion, diced
1 green pepper, diced
¼ tsp. black pepper
1 can (8 oz.) Tomato Sauce
1 cup water
6 oz.Sofrito (recipe follows)
2 oz. Capers

Use a sharp knife to cut flanks into strips and heat 3 tbsp. oil in skillet on medium. Brown meat on all sides then remove from skillet.
Add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent.
Stir in black pepper, browned meat, tomato sauce, water & sofrito.
Simmer until meat is tender and shreds easily, about 1 hour.
Add capers midway.

Sofrito

¼ cup olive oil
1 minced garlic clove
1 medium chopped onion
½ green pepper
½ cup tomato sauce
1 tsp oregano
¼ cup water
salt to taste
2 tsp vinegar

Heat oil in skillet and add onion, garlic, salt, and pepper
Cook until onions become soft then add remaining ingredients
Store in refrigerator