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Cuban Ropa Vieja
6 servings; Per serving:
1 lean, 1.5 green, 3 condiments

Ingredients
2 lb. lean raw steak
1/3 cup sliced onion
2 bell peppers
3 cloves garlic
2 tbsp apple cider vinegar
3 cups beef broth
1, 14-oz can fire-roasted tomatoes
2 bay leaves
1 tbsp cumin
2 jalapeno peppers
1 tbsp tomato paste

Directions:
Lightly coat a large pot with olive oil spray and heat over high until hot. Trim steak of any visible fat and cut crosswise into 3 pieces. Add to pot. Brown meat on all sides, approximately 5 minutes. Transfer to plate and set aside. Spray pan again with olive oil spray and heat on high until hot. Add onion, bell pepper and garlic and stir until they begin to brown. Add vinegar and stir, scraping up any brown bits from bottom of pan.
Add broth and diced roasted tomatoes. Bring to boil over high heat. Add bay leaves, cumin, diced jalapeno and tomato paste. Stir until all ingredients are blended; return steak to the pot. Bring mixture back up to a boil, cover, lower the heat and simmer until the meat is very tender. This will take approximately 2-1/2 hours. When meat is done, shred it gently with a fork, so it is separated into small pieces. If mixture is too liquidy, bring it all back up to a boil and reduce.

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