Ropa Vieja 2 to 3 lb (1 to 1.5 Kg) flank steak 1 large carrot, sliced 1 large turnip, peeled and diced 1 large onion, chopped 3 Tbs (45 ml) olive oil 3 cloves garlic, finely chopped 1 green bell pepper, seeded and chopped 1 tsp (5 ml) hot chili pepper flakes (or to taste) 2 cups (500 ml) chopped fresh or canned tomatoes 2 bay leaves 1/4 tsp (1 ml) ground cinnamon 1/8 tsp (0.5 ml) ground cloves Salt and freshly ground pepper to taste Place the beef, carrot, and turnip in a large pot with enough water to cover and simmer covered over low heat for 2 hours. Remove the meat and allow to cool enough to handle, reserving the broth. Using a knife and fork, shred the beef into small, bite-size pieces. Heat the oil in a large heavy skillet and saute the onion, garlic, bell pepper, and chili pepper flakes until the onion is tender but not browned. Add the remaining ingredients and cook until thick and well blended. Add the shredded beef and 2 cups (500 ml) of the reserved stock. The dish should be somewhat soupy but may be thickened with some bread crumbs if desired. Serves 6 to 8.
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