One of Cuba’s national dishes, ropa vieja is made by simmering beef until it can be pulled into strands, then cooking it in a tomato-and-pepper sauce. The name means “old clothes,” after the dish’s ragged appearance.
Put the beef brisket and whole onion in a pot with the water. Cover and simmer over medium heat for 2–2.5 hours, until the meat falls apart easily with a fork. Reserve the cooking liquid.
Once the beef has cooled, pull it into strands by hand or with a fork.
Cook the bell peppers and onion in olive oil over medium heat for 8 minutes. Add the garlic and cook for 1 more minute.
Add the grated tomatoes, cumin, Turkish red pepper flakes, bay leaf, and salt. Stir in the shredded beef and one 200 ml measure of the reserved cooking liquid. Simmer over low heat for 20 more minutes.
Remove the bay leaves and serve hot with white rice.
Store covered in the refrigerator for up to 4 days; resting it for one day deepens the flavor. Freeze for up to 3 months. Reheat over low heat.
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