Ropa Vieja (Cuban Beef Stew)

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.

Remove from heat and allow to cool. Remove the meat and shred it, reserving 1/2 cups of the broth.

Heat the oil in a 10-inch skillet. Add onion and green bell pepper and cook for 6–8 minutes, until onion is soft.

Mash garlic, black pepper, salt, cloves and allspice with a mortar and pestle. Add to the skillet and cook for few minutes more.

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.

Stir in the roasted peppers. Taste and add more seasonings if needed. Sprinkle with parsley before serving. Enjoy!