Cuban Ropa Vieja

Ingredients

• 2 lbs flank steak
• 1 large white onion, sliced into half-moons
• 1 large green bell pepper, sliced into strips
• 1 large red bell pepper, sliced into strips
• 6 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 cup dry white wine
• 1 cup beef broth
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 cup pimiento-stuffed green olives, halved
• 2 tbsp capers, drained
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• Fresh cilantro for garnish

Instructions

1. Season the flank steak generously with salt, pepper, cumin, and smoked paprika on both sides.
2. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the flank steak until deeply browned, about 4 minutes per side. Remove and set aside.
3. Add the remaining tablespoon of olive oil to the pot. Add the sliced onion and both bell peppers. Sauté for 5-6 minutes until softened and slightly caramelized.
4. Add the minced garlic and dried oregano, cooking for 1 minute until fragrant.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes.
6. Stir in the crushed tomatoes, tomato paste, and beef broth. Add the bay leaves and bring the mixture to a simmer.
7. Return the seared flank steak to the pot, nestling it into the sauce. Cover with a tight-fitting lid and reduce heat to low.
8. Braise for 2.5 to 3 hours, turning the meat once halfway through, until the beef is completely tender and easily shreds with a fork.
9. Remove the beef to a cutting board and shred it into thin strands using two forks, pulling along the grain of the meat.
10. Return the shredded beef to the pot. Add the olives and capers, stirring everything together. Simmer uncovered for 15 minutes to allow the flavors to meld and the sauce to thicken slightly.
11. Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves before serving.
12. Serve hot over white rice, garnished with fresh cilantro, alongside black beans and fried plantains.