Ingredients:

• 2 pounds flank steak or skirt steak
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 cup beef broth
• 1/4 cup tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup dry white wine (optional)
• 1/4 cup pitted green olives (optional), sliced
• 2 tablespoons capers (optional)
• Cooked white rice, for serving

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the steak to the skillet and sear it on all sides until browned. Remove the steak from the skillet and set it aside.
3. In the same skillet, add the sliced onion, bell peppers, and minced garlic. Sauté until the vegetables are softened and lightly browned.
4. Stir in the crushed tomatoes, beef broth, tomato paste, cumin, oregano, salt, and black pepper. Mix well.
5. Return the seared steak to the skillet and add the white wine (if using). Bring the mixture to a boil, then reduce the heat to low and cover.
6. Simmer the mixture for about 2 to 3 hours or until the meat is very tender and easily shreds with a fork.
7. Once the meat is tender, remove it from the skillet and shred it into thin strips using two forks.
8. Return the shredded meat to the skillet and stir in the green olives and capers (if using). Cook for an additional 15 minutes to allow the flavors to meld together.
9. Serve the Ropa Vieja hot over cooked white rice.

Ropa Vieja is a delicious and flavorful shredded beef dish that is perfect served with rice and accompanied by sweet plantains or fried yuca. Enjoy this classic Cuban recipe!