Ropa Vieja

Place the flank or skirt steak in a large pot with water, bay leaf, half the onion, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is very tender and easily shredded.

Remove the beef from the pot and allow it to cool slightly, reserving about 1 cup of the cooking broth. Using two forks or your hands, shred the meat into long, thin strands resembling tattered cloth.

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the remaining onion, green bell pepper, and red bell pepper, all thinly sliced, and sauté until softened, about 5 to 7 minutes.

Add the minced garlic cloves to the softened vegetables and cook for an additional 1 to 2 minutes until fragrant, stirring frequently to prevent burning.

Pour in the red wine and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half, approximately 3 to 4 minutes.

Stir in the tomato sauce, reserved cooking broth, pimento, and salt to taste. Mix well to combine all ingredients into a cohesive sofrito-based sauce.

Add the shredded beef to the sauce, stirring to ensure every strand is evenly coated. Reduce heat to low and simmer uncovered for 15 to 20 minutes, allowing the flavors to meld together.

Taste and adjust seasoning with additional salt as needed, then remove the bay leaf before serving. Serve hot over white rice or with fried plantains and black beans.