Ropa Vieja (Cuban-Style Beef Stuffed)

In a large saucepan, heat the olive oil over medium-high heat. Brown the beef on all sides. Remove the beef and set aside.

Cook the Vegetables:
In the same pan, add the chopped onions and minced peppers. Cook for 7-10 minutes until tender, adding more oil if necessary.

Add Spices and Tomato Paste:
Stir in the garlic, tomato concentrate, cumin, paprika, Jamaican pepper, and cloves. Cook for 1 minute, allowing the flavors to meld.

Prepare the Sauce:
Pour in the beef broth, crushed tomatoes, dried oregano, and bay leaves. Stir to combine. Return the seared beef to the pot.

Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, until the meat is tender and shreds easily.

Shred the Meat:
Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot, adding olives and capers. Let it simmer for an additional 5 minutes.

Final Seasoning:
Add cider vinegar or lime juice, and season with salt and pepper to taste. Stir in the chopped cilantro just before serving.

Serving and Storage Tips:

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