Ropa Vieja

Boil the Beef

Place the flank steak in a large pot and cover with 8 cups of cold water.

Add 1 teaspoon kosher salt, the black peppercorns, and bay leaves to the pot.

Bring to a boil over high heat, then reduce heat to low.

Simmer uncovered for 90 minutes, until the beef is very tender and pulls apart easily.

Reserve Broth and Shred Beef

Using tongs, transfer the cooked beef to a large cutting board and let it rest for 10 minutes.

Ladle out 1/2 cup of the cooking broth and set it aside in a small bowl.

Use two forks to shred the beef along the grain into long, thin strands.

Sauté the Vegetables

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.

Add the sliced onion and cook, stirring occasionally, for 5 minutes until softened.

Add the green and red bell pepper strips and cook for another 5 minutes, stirring occasionally.

Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.

Build the Sauce

Push the vegetables to the edges of the pan and add the tomato paste to the center.

Cook the tomato paste, stirring it around the center of the pan, for 2 minutes until it darkens slightly.

Pour in the crushed tomatoes and the reserved 1/2 cup of beef broth and stir everything together.

Stir in the cumin, smoked paprika, dried oregano, ground black pepper, and 1 teaspoon kosher salt.

Combine and Simmer

Add the shredded beef to the sauce and stir well to coat every strand.

Reduce heat to low, cover the pan, and simmer for 20 minutes to let the flavors meld.

Remove the lid and stir in the halved olives and drained capers.

Simmer uncovered for 5 more minutes to thicken the sauce slightly.

Finish and Serve

Taste and adjust salt and pepper as needed.

Remove the bay leaves and discard them.

Spoon the ropa vieja into bowls or onto plates and garnish with chopped cilantro.

Serve with lime wedges on the side for squeezing over the top.