Ropa Vieja

Cut the brisket into medium to small pieces. If using flank steak, cut it into strips against the grain. For the best flavor and texture, brisket is recommended due to its marbling.

In a bowl, season the brisket pieces with black pepper, sazón, adobo, oregano, and cumin. Add soy sauce, minced cubanelle pepper, minced white onion, mashed garlic, and lemon juice.

Mix everything thoroughly to ensure the beef is well-coated. Marinate for at least 1 hour, or preferably longer, in the refrigerator. This step is crucial for flavor infusion.

Add olive oil to a Dutch oven or heavy-bottomed pot over medium-high heat.

Add the marinated brisket pieces to the hot pot, searing them in batches if necessary to avoid overcrowding. Brown each side for about 5 minutes.

Pour the reserved marinade from the bowl into the pot. Add enough water to ensure all the beef is submerged. Add bay leaves.

Bring the liquid to a simmer, then reduce the heat to low, cover the pot tightly, and let it braise for 2 to 3 hours, or until the beef is fork-tender and melts in your mouth.

Remove the tender beef from the pot and place it on a cutting board. Using two forks, shred the meat. You can also do this by hand for a more rustic texture.

Heat a little oil in a skillet over medium-high heat. Add the shredded beef and crisp it slightly for a few minutes. This adds texture and flavor.

Pour the braising liquid back into the pot with the shredded beef. Stir in tomato paste until it breaks apart. Add vino seco (dry white cooking wine), minced garlic, chopped cilantro, sliced white onion, sliced red and green bell peppers, and olives.

Stir everything gently to combine. Let the mixture simmer for a few minutes until the vegetables soften slightly. Add a splash of red wine vinegar to balance the flavors.