Ropa Vieja with Black Beans and Rice

Ingredients

Meat and Broth

2 lbs. flank steak or other cut of grass-fed beef
2 medium onions, coarsely chopped
2 carrots, coarsely chopped
3 celery stalks, coarsely chopped
2 bay leaves
1 tsp. whole black peppercorns

Sauce

1 Tbs. olive oil
1 medium red onion, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
1/2 tsp. salt
1 t. gluten free tomato paste
1/2 tsp. ground cumin
1 tsp. oregano
2 - 14 oz cans diced tomatoes (or equivalent preserved stewed tomatoes)

Rice and Black Beans

2 Tbs. butter or ghee
2 shallots, minced (you can substitute red onion in absence of shallots)
2 cloves garlic, minced
1 c. Basmati rice
2 c. chicken or beef broth (pre-made - not from
1 - 15 oz. can black beans or 2 c. dry beans, pre-soaked and cooked
zest and juice of 1 lime
2 bay leaves
1/4 tsp. salt

Instructions

Meat and Broth

1. Place "meat and broth" ingredients in a pot with water to cover.  
2. Simmer for 1 1.2 hours, until meat shreds easily.  
3. Let cool in liquid for 15 minutes.
4. Remove meat.
5. While retaining broth, strain vegetables and seasonings to discard.
6. Shred meat with a fork.
7. Set meat and broth aside.

Sauce

1.  Saute onion, pepper, garlic and salt.  Cook about 10 minutes.
2. Add tomato paste, cumin, oregano.  Cook about 1 minute more
3. Stir in broth and simmer 3 minutes
4. Add tomatoes and shredded meat. Cook uncovered 20 minutes or until liquid is reduced by 1/2.

Rice and Beans

1. Melt butter or ghee in pan.
2. Add shallots and garlic.  Cook 3 minutes
3. Add rice and cook 1 minute, stirring often to completely coat rice with butter.
4. Add chicken or beef broth, beans, lime juice and zest, bay leaves and salt.  Boil, then cover and reduce heat to low.  Cook until liquid is absorbed, about 15 minutes.

Serve meat with sauce over rice and beans.