Cuban Ropa Vieja

Instructions

1. Prepare the beef
   Season the flank steak generously with salt and pepper on both sides. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef on all sides until well-browned, about 3-4 minutes per side. Remove the beef and set aside.
2. Create the sofrito base
   In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cumin and oregano, toasting the spices for 30 seconds.
3. Simmer the beef
   Return the seared beef to the pot. Add the diced tomatoes, tomato sauce, beef broth, white wine, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the beef is very tender and easily pulls apart with a fork.
4. Shred the beef
   Remove the beef from the sauce and place it on a cutting board. Using two forks, shred the beef into long strands (resembling 'old clothes' or 'ropa vieja'). Discard any fat or gristle. Remove and discard the bay leaves from the sauce.
5. Finish the dish
   Return the shredded beef to the pot with the sauce. Add the sliced olives and capers. Stir well and simmer uncovered for another 15-20 minutes to allow the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings with salt and pepper as needed.
6. Serve
   Serve the Ropa Vieja hot over white rice. Traditional accompaniments include black beans, fried plantains (tostones or maduros), and a simple avocado salad. Garnish with fresh cilantro leaves if desired.