Herb-Crusted Ropa Vieja with fresh thyme

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 leeks in a little butter until translucent.
3. Add the ropa vieja and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Stir in the kosher salt along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Taste and adjust, then finish with cracked black pepper right before serving.
7. Serve warm, ideally with something to soak up the sauce.