Ropa Vieja (Cuban Beef Stew)

• FOR THE SHREDDED BEEF:
• 2 pounds Brisket (or Flank Steak), Cut Into 4 Pieces
• 1 Large Carrot, Peeled And Cut Into Chunks
• 1/2 Small Red Cabbage, Quartered
• 2 sprigs Fresh Spearmint
• 1/2 bunches Fresh Flat-leaf Parsley, Stems Removed (a Few Leaves Reserved For Garnish)
• 4 cloves (large) Garlic, Peeled And Crushed
• 1 teaspoon Whole Black Peppercorns
• 1 teaspoon Salt
• 1 teaspoon Whole Allspice
• 1/2 teaspoons Whole Cloves
• 2 Dried Bay Leaves
• 6 cups Water
• FOR THE ROPA VIEJA:
• 1/4 cups Extra Virgin Olive Oil
• 1 Large Yellow Onion, Thinly Sliced
• 1 Large Green Bell Pepper, Cleaned, And Thinly Sliced
• 4 cloves (large) Garlic, Peeled
• 1/2 teaspoons Ground Black Pepper
• 1 teaspoon Salt
• 1 pinch Ground Cloves
• 1/2 teaspoons Ground Allspice
• 1-1/2 cup Canned Tomato Puree
• 1 Dried Bay Leaf
• 1/4 cups Dry White Wine
• 1 cup Roasted Red Bell Peppers, Sliced
• Fresh Flat-leaf Parsley, Leaves, Chopped

1. Place meat, carrot, cabbage, spearmint, parsley, garlic, peppercorns, salt, allspice, cloves, bay leaves, and water in a 4-5 quart pot. Bring to a boil, reduce the heat, and simmer, covered, for 1 1/2 to 2 hours until beef is tender.
2. Remove from heat and allow to cool. Remove the meat and shred it, reserving 1/2 cups of the broth.
3. Heat the oil in a 10-inch skillet. Add onion and green bell pepper and cook for 6-8 minutes, until onion is soft.
4. Mash garlic, black pepper, salt, cloves and allspice with a mortar and pestle. Add to the skillet and cook for few minutes more.
5. Add tomato puree, reserved 1/2 cups of broth, bay leaf and wine to the skillet and return to a simmer. Add the shredded meat and cook, covered, for 15 minutes more.
6. Stir in the roasted peppers. Taste and add more seasonings if needed. Sprinkle with parsley before serving. Enjoy!

beef, brisket, carrot, red cabbage, spearmint, parsley, garlic, salt, allspice, whole cloves, bay leaves, water, ubc, yellow onion, green bell pepper, garlic, ground black pepper, salt, ground cloves, ground allspice, tomato puree, bay leaf, ubc, red bell peppers, parsley

Taken from tastykitchen.com/recipes/soups/ropa-vieja-cuban-beef-stew/ (may not work)