Cuban Beef Ropa Vieja

Ingredients:

• 2 pounds flank steak, sliced thinly
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 1 cup beef broth
• 1/2 cup dry white wine
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• 1 tablespoon red wine vinegar

Directions:

1. Heat olive oil in a large skillet over medium-high heat. Add the flank steak slices and sear until browned on both sides, about 3 minutes per side. Remove and set aside.
2. In the same skillet, add the onion and green bell pepper. Sauté for 5-6 minutes until softened.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Return the beef to the skillet and stir in the crushed tomatoes, beef broth, white wine, cumin, smoked paprika, oregano, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes to 1 hour, stirring occasionally, until the beef is tender and the sauce has thickened.
6. Remove the bay leaves. Stir in the chopped cilantro and red wine vinegar. Adjust seasoning with salt and pepper if needed.
7. Serve hot with white rice and black beans for a traditional Cuban dinner.