Buttermilk Ropa Vieja with sherry vinegar

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the ropa vieja and let it buttermilk, undisturbed, so it takes on real color before you stir.
4. Fold in the garlic and season generously; give everything a minute to come together.
5. Off the heat, brighten it up with a drizzle of olive oil and a final crack of pepper.
6. Plate it up while hot and pass extra at the table.