Cuban dish "Ropa vieja"

Ingredients:

• 1.8 kg of flank meat or flank steak
• 4 medium onions, coarsely chopped and halved
• 2 coarsely chopped carrots
• 3 coarsely chopped celery stalks
• 2 bay leaves
• 2 tbsp. l. olive oil
• 4 crushed cloves of garlic
• 4 crushed jalapeño peppers
• 2 green bell peppers, seeded and chopped
• 1 tbsp. salt
• 10 fresh plum tomatoes, seeded and chopped, or 2 cans chopped tomatoes
• 1/2 cup finely chopped parsley leaves
• 2 tsp dried oregano
• 1/2 tsp ground cumin

Preparation:

1. Place the meat, 2 chopped onions, carrots, celery, and bay leaf in a large saucepan. Cover with water to a level of 2 inches (5 cm) above the meat. Bring to a boil and cook, uncovered, for 1.5–2 hours.
2. When the meat is tender, turn off the heat and let it cool in the liquid for 20 minutes. Remove the meat from the broth. Discard the vegetables and strain the broth through a sieve. Return the broth to the heat and reduce by half, about 20-30 minutes. When the meat has cooled, trim off any fat and separate it into strands about 5 cm wide.
3. While the broth is reducing, heat the oil in a large skillet. Sauté the remaining onion half, garlic, jalapeño, and green pepper over medium heat until soft, about 10 minutes. Add a tablespoon of salt.
   
   Add 3 cups of concentrated broth and tomatoes. Cook for 10 minutes over medium heat. Add the meat pieces, parsley, oregano, and cumin. Cook for another 10 minutes.
   
   Serve with white rice.