Ropa Vieja

1. Adjust oven rack to middle position and heat oven to 300 degrees.

2. Cut brisket against grain into 2-inch-wide strips. Cut any strips longer than 5 inches in half crosswise. Season beef on all sides with salt and pepper.

3. Heat 4 tablespoons oil in Dutch oven over medium-high heat until just smoking. Brown beef on all sides, 7 to 10 minutes; transfer to large plate and set aside.

4. Add onions and bell peppers and cook until softened and pan bottom develops fond, 10 to 15 minutes. Transfer vegetables to bowl and set aside.

5. Add remaining 1 tablespoon oil to now-empty pot, then add garlic, cumin, and oregano and cook until fragrant, about 30 seconds.

6. Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about 1 minute.

7. Stir in broth, tomato sauce, and bay leaves.

8. Return beef and any accumulated juices to pot and bring to simmer over high heat.

9. Transfer to oven and cook, covered, until beef is just tender, 2 to 2 1/4 hours, flipping meat halfway through cooking.

10. Transfer beef to cutting board. Remove and discard bay leaves. When beef is cool enough to handle, shred into 1/4-inch-thick pieces.

11. Meanwhile, add olives and reserved vegetables to pot and bring to boil over medium-high heat; simmer until thickened and measures 4 cups, 5 to 7 minutes.

12. Stir in beef. Add vinegar. Season with salt, pepper, and extra vinegar to taste; serve.