Ropa Vieja

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McBriguez

2 pounds chuck roast (ask your butcher to cut it taller than wider so you get long strands of beef along the grain).

1 large yellow onion thinly sliced

1 of each large green red and yellow bell pepper, thinly sliced

4 cloves garlic minced

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons sweet paprika

1 teaspoon smoked paprika

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ cup dry white wine

1 cup chicken broth chicken broth has a stronger/deeper flavor than beef broth

1 16 ounce can crushed tomatoes

1 6 ounce can tomato paste

2 bay leaves

1 large carrot cut in half

1 large stalk celery cut in half

1 cup green olives rinsed and drained (you can slice them if you prefer)

½ cup thinly sliced roasted red peppers drained

¼ cup Lindsay Pimientos drained

2 tablespoons capers rinsed and drained

⅓ cup chopped fresh parsley

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