Ropa Vieja - A Cuban Dish

Heat canola oil in a large pot over medium heat until shimmering.

Add chopped white onion, red pepper, green pepper, and yellow pepper; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cumin; cook for 1-2 minutes until fragrant.

Add flank steak or skirt steak to the pot, searing on all sides until browned, about 4-5 minutes.

Pour in white wine and scrape up any browned bits from the bottom of the pot.

Add crushed tomato sauce, bay leaves, and beef stock; bring to a boil.

Reduce heat to low, cover, and simmer for 2-3 hours until the meat is tender.

Remove the flank steak and let it cool slightly; shred the meat using two forks.

Return the shredded meat to the pot, along with pimento stuffed olives; simmer for an additional 30 minutes until flavors meld.

Taste and adjust seasoning with salt and pepper as needed.

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