Ropa Vieja

Ingredients

• 2  bay leaves 
• 2  carrots coarsely chopped
• 3  celery stalk coarsely chopped
• 4 pounds flank steak 
• 4  garlic cloves minced
• 2  bell peppers green seeded chopped
• 0.5 teaspoon ground cumin 
• 4  jalapeños minced
• 2 tablespoons olive oil 
• 4 medium onions separated coarsely chopped
• 2 teaspoons oregano dried
• 0.5 cup parsley leaves finely chopped
• 10  plum tomatoes fresh seeded chopped canned
• 1 tablespoon salt 

Equipment

• frying pan
• pot
• sieve

Directions

1. In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
2. When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
3. While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1 tablespoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
4. Stir in 3 cups reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.
5. Serve with white rice.