Ropa Vieja

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2 tablespoons olive oil


2 broken bay leaves

Crushed red pepper flakes, to taste

1 jalapeno, halved

2 large onions, quartered, plus 1 large onion, sliced, divided

2 carrots, coarsely chopped

4 sprigs fresh parsley

4 garlic cloves, mashed

2 1/2 to 3 pounds beef brisket, in 1 piece

Freshly ground black pepper

1 tablespoon minced garlic

1/2 teaspoon dried oregano

1/4 cup olive oil

1 bay leaf

8 ounces tomato sauce

1 1/2 cups reserved beef broth

1/2 cup dry white wine

1 tablespoon white wine vinegar

1 roasted green bell pepper, peeled and seeded, cut into thin strips

1 (4-ounce) jar pimientos, drained and sliced, for garnish, optional

Freshly squeezed lime juice, for garnish, optional

Freshly chopped cilantro leaves, for garnish, optional

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