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Serves: 6

Prep time: 5 minutes

Cook time: 2 hours

 

2 tablespoons olive oil

2 pounds beef flank steak or brisket, cut crosswise into 3- to 4-inch pieces

1 small yellow onion, sliced thinly

1 yellow bell pepper, sliced thinly

1 red bell pepper, sliced thinly

2 garlic cloves, minced

1½ tablespoons RawSpiceBar Sazón Blend

1 tablespoon tomato paste

1 teaspoon kosher salt, plus more for beef

½ teaspoon freshly ground black pepper, plus more for beef

1 cup low-sodium beef broth

1 15-ounce can crushed tomatoes

1 medium carrot, halved

1 celery stalk, halved

½ cup pitted green olives with pimentos, drained

Fresh parsley, chopped for garnish

Cooked white rice for serving

 

  1. Preheat the oven to 325°F.
  2. Pat the beef dry and sprinkle with kosher salt and freshly ground black pepper.
  3. In an oven-safe pot or Dutch oven, heat the oil over medium-high. Once hot, add the beef and sear on all sides, working in batches to avoid crowding the pan. Transfer the beef to a plate.
  4. Add the onions and peppers to the pot and cook, stirring occasionally, until softened and starting to brown, about 7 minutes. Add the garlic, Sazón Blend, tomato paste, salt, and pepper, and cook, stirring constantly, until the tomato paste is slightly darkened, 1-2 minutes.
  5. Add the broth and scrape up any browned bits on the bottom of the pot. Add the tomatoes and bring to a simmer.
  6. Return the beef and any accumulated juices to the pot. Add the carrot and celery. Bring to a simmer, cover tightly, and place in the oven for about 1½ to 2 hours, or until the beef is fork-tender and shreds easily. Discard the celery and carrot.
  7. Transfer the beef to a bowl and shred with two forks. Return the beef to the pot.
  8. Stir in the olives, season to taste with salt and pepper, and garnish with parsley to serve.

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