Follow these steps to create your very own Cuban Ropa Vieja:

1. Prepare the Meat: Rinse the flank steak under cold water and pat it dry with paper towels. Season both sides with salt and pepper.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the sliced onion and bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Brown the Meat: Push the vegetables to the side of the pot. Add the flank steak or chuck roast; sear on both sides until browned, about 3-4 minutes per side.
4. Combine Ingredients: Pour in the diced tomatoes (with juices), beef broth, tomato paste, cumin, oregano, and bay leaves. Stir to combine everything.
5. Simmer: Bring to a gentle boil, cover the pot, and reduce the heat to low. Allow the meat to simmer for about 1.5 to 2 hours until it’s fork-tender.
6. Shred the Meat: Once cooked, remove the meat from the pot and place it on a cutting board. Let it cool slightly, then shred the beef with two forks.
7. Reduce the Sauce: Return the shredded beef to the pot, mixing it into the sauce. Simmer uncovered for an additional 20-30 minutes, allowing the flavors to meld and the sauce to thicken. Adjust seasoning to taste.
8. Serve: Once ready, serve the Cuban Ropa Vieja garnished with fresh cilantro. Accompany it with rice or bread to soak in the amazing sauce.