Panamanian Ropa Vieja with White Rice and Fried Plantains

Place the flank steak in a large pot and cover with water. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender and easily shredded. Remove the beef, reserving 1/2 cup of the cooking liquid. Once cool enough to handle, shred the beef using two forks.

While the beef simmers, prepare the rice. In a medium saucepan, combine 2 cups of white rice with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until all water is absorbed and rice is fluffy. Remove from heat and let stand, covered, for 5 minutes.

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and green bell pepper and cook for 5-7 minutes, until softened. Add the minced garlic and cook for 1 minute more, until fragrant.

Stir in the crushed tomatoes, beef broth, cumin, and oregano. Bring the mixture to a simmer, then add the shredded beef. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the reserved beef cooking liquid. Reduce heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld.

While the ropa vieja simmers, prepare the plantains. Peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces.

Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices for 2-3 minutes per side, or until golden brown and caramelized. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Serve the Panamanian Ropa Vieja hot, accompanied by the fluffy white rice and sweet fried plantains.