CUBAN ROPA VIEJA

Steps:

• Pat the beef dry and season with salt and freshly ground black pepper. Heat a olive oil in a Dutch oven over high heat. Once very hot add the beef and brown generously on all sides. Transfer the beef to a plate. Leave the drippings and any remaining browned bits in the pot. If necessary add some more oil to the pot.
• Add the sliced onions to the pot and cook over medium heat for 15-20 minutes until caramelized. About halfway through add the sugar to help with caramelization.
• Add the bell peppers and saute for another 2-3 minutes.
• Add the garlic and spices and cook for another minute.
• Add the tomato paste and stir in. Add crushed tomatoes and bay leaves. Simmer for 5 minutes.
• Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan with a wooden spoon.
• Add the broth and mix well.
• Simmer uncovered to thicken the sauce for 30 minutes. If you have time stop at this step, refrigerate and let sit overnight as the flavors will come together even more.
• Return the roast to the pot. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Discard the bay leaves.
• Remove the beef and transfer to a plate and shred it. Stir in the olives and its liquid and bell peppers.
• Stir in the parsley and add salt and pepper to taste.
• Optional serve with rustic bread to make a sandwich.