Cuban Ropa Vieja

Cut the flank steak into smaller pieces if necessary. Pat the beef dry and season with salt and pepper.
Heat 2 tablespoons of oil in a Dutch oven or large pot over medium-high heat. Once hot, add the beef and sear for 3-4 minutes on each side until golden brown. Do this in batches if needed. Remove the beef and set aside.
In the same pot, heat the remaining oil. Add the sliced onions and bell peppers. Cook, stirring frequently, for about 5-7 minutes until softened. Reduce heat to medium-low and add the garlic. Cook for 1 more minute until fragrant.
Stir in the tomato paste, oregano, cumin, paprika, allspice, cloves, and chicken bouillon (if using). Let cook for about 1 minute before adding the white wine. Bring to a boil, scraping the bottom of the pot to loosen browned bits. Let cook for 1-2 minutes to reduce the alcohol. Stir in the broth and crushed tomatoes, then return the beef and its juices to the pot.
Add the carrot, celery, and bay leaves, tucking everything under the liquid. If needed, add extra broth to cover. Bring to a boil, then cover and transfer to the oven. Cook for 1.5 hours until the beef is tender.
Remove the vegetables and bay leaves. Shred the beef with two forks into long strands. Return the shredded beef to the pot. Stir in the olives, pimentos, and capers (if using). Simmer uncovered for 5-8 minutes until the sauce thickens.
Season to taste, then stir in chopped cilantro or parsley. Serve with rice, black beans, and fried plantains.