Ropa Vieja: Classic Cuban Shredded Beef

Heat olive oil in the Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove beef from pot and set aside.

Add onion, garlic, and bell peppers to the pot and sauté until softened, about 5-7 minutes.

Stir in crushed tomatoes, tomato sauce, red wine (if using), beef broth, olive brine, apple cider vinegar, oregano, cumin, smoked paprika, and bay leaf. Season with salt and pepper.

Return the seared beef to the pot, nestling it into the sauce.

Bring to a simmer, then cover and reduce heat to low. Simmer for 3-3.5 hours, or until the beef is fork-tender and easily shreds.

Remove the beef from the pot and shred it using two forks. Discard the bay leaf.

Return the shredded beef to the pot and simmer, uncovered, for 15-20 minutes to allow the sauce to thicken slightly (if needed).

Stir in the sliced olives. Taste and adjust seasoning as needed, adding more olive brine for extra tang if desired.

Garnish with fresh cilantro and serve hot. This is a great ropa vieja recipe!