Ropa Vieja with Tender Steak | Same Flavor, No Stringy Meat #cookingvideo #cubanfood #homecooking

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

Add chopped onion and bell pepper; sauté until softened, about 5-7 minutes.

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

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

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

Add tomato sauce, bay leaves, and enough water to cover the meat; 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 chopped carrots and potatoes.

Stir in green olives and capers; simmer for an additional 30 minutes until vegetables are tender.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot, garnished with fresh coriander.

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