Panamanian Ropa Vieja

1. Season the flank steak generously with salt and black pepper, then sear it in a tablespoon of hot oil in a large heavy pot over high heat until well browned on both sides, about 3 minutes per side.
2. Add enough water to nearly cover the steak along with one bay leaf, bring to a boil, then reduce to a gentle simmer, cover, and cook for about 1.5 to 2 hours until the meat is fork-tender and shreds easily.
3. Remove the steak, reserving 1 cup of the cooking liquid, and once cool enough to handle pull it apart into thin shreds with two forks.
4. In the same pot, heat the remaining oil and soften the onion and both bell peppers over medium heat for 6 to 8 minutes, then stir in the garlic and cook for one minute until fragrant.
5. Stir in the tomato paste, sazón, oregano, cumin, and garlic powder and cook for two minutes, then add the chopped tomatoes, the reserved cooking liquid, and the second bay leaf.
6. Return the shredded beef to the pot, stir well to coat, and simmer uncovered for 20 to 25 minutes until the sauce thickens and clings to the meat.
7. Taste and adjust the salt and pepper, discard the bay leaves, and serve hot over white rice with fried plantains on the side.

You'll use: Large pot · Saucepan