Arrange the beef on a baking tray and roast in a preheated 400F oven for 15 to 20 minutes until the edges are lightly browned.
Heat the oil in a thick-bottomed pot.
Saute the garlic and onion with the cumin, cayenne, paprika, pepper and bay leaves.
Pour in the diced tomatoes and broth. Season with salt (the amount depends on how well-seasoned the broth is).
Drop the roasted beef into the pan. Cover and simmer for three to three-and-a-half hours.
Scoop out the beef and transfer to a large plate or the chopping board.
Using two forks, shred the meat. Cut tendons and fat into small pieces.
Fish out the bay leaves from the cooking liquid and discard.
Return the beef (minus the bones, if any), to the cooking broth. Add the bell peppers and olives. Cook uncovered over medium heat, stirring occasionally, until the sauce has reduced considerably. Taste once in a while and add salt, if needed. I like my ropa vieja to be almost dry. If you prefer a saucy stew, stop cooking while there is still a generous amount of sauce.
Ropa Vieja printed from https://casaveneracion.com/flank-steak-worst-cut-cooking-ropa-vieja/ for personal use only. Not for republication nor distribution.