Ropa Vieja

Instructions

1. Sear the beef
   Heat olive oil in a large Dutch oven over medium-high heat. Season the flank steak generously with salt and pepper. Sear the meat on both sides until well browned, about 4-5 minutes per side. Remove the meat and set aside.
2. Sauté the vegetables
   In the same pot, add the sliced onions and bell peppers. Cook for 7-8 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
3. Prepare the cooking liquid
   Add the crushed tomatoes, beef broth, white wine, bay leaf, oregano, cumin, and tomato paste to the pot. Stir well to combine and scrape up any browned bits from the bottom of the pot.
4. Slow cook the beef
   Return the seared beef to the pot, making sure it's mostly submerged in the liquid. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the meat is very tender and easily pulls apart with a fork.
5. Shred the beef
   Remove the beef from the pot and place on a cutting board. Using two forks, shred the meat into thin strands (this is where the dish gets its name, as the shredded beef resembles 'old clothes' or 'ropa vieja'). Discard any tough pieces.
6. Reduce the sauce
   While shredding the beef, increase the heat under the pot to medium-high and cook the sauce uncovered for about 15 minutes to reduce and thicken slightly.
7. Finish the dish
   Return the shredded beef to the pot. Add the sliced green olives and capers. Stir well to combine and cook for another 10 minutes to allow the flavors to meld together. Remove the bay leaf before serving.