INGREDIENTS

2 lbs. Flank Steak    
3 tsp. Ground Cumin   
3 tsp. Freshly Ground Pepper   
1 tsp. Granulated Sugar   
1/2 tsp. Salt   
2 Tbsp. Olive Oil   
2 Tbsp. Unsalted Butter   
2 large Onions, sliced   
1 oz. (1/4 cup) Chopped Garlic   
8 oz. (1 cup) Chicken Broth   
4 oz. (1/2 cup) Tomato Paste   
0.75 oz. (2 Tbs.) Brown Sugar   
2 oz. (1/4 cup) Lemon Juice   
2 Tbsp. Sherry Vinegar   
5 oz. (1/2 cup) Ketchup   
0.75 oz. (2 Tbs.) Worcestershire Sauce   
1 Tbsp. Ground Cumin   
Black Pepper to taste   

DIRECTIONS

1.) Season the steak with cumin, pepper, sugar and salt. Heat oil in a large Dutch oven over high heat. Sear meat on all sides, remove meat and set aside. Turn heat down to medium and melt butter. Add onions and garlic and sauté until caramelized, about 15 minutes.

2.) Add ½ cup chicken broth to pan to deglaze. Scrape bottom of pan and stir. Turn heat down to low and add the meat. Add tomato paste and remaining chicken broth. Submerge the meat in the liquid, cover and cook for 1 hour. At one hour, turn the meat over and cook for 1 additional hour.

3.) While meat is cooking, combine the next 7 ingredients. Pour over the meat at 2 hours and stir in. Cook for 1 hour longer.

4.) Remove meat from pan, cut in half and shred. While shredding the meat, allow the sauce to cook down and thicken. Add meat back to the pan and cook for 15 more minutes. Note: Ropa Vieja is traditionally served over white rice.