Ropa vieja

Oil, extra-virgin olive	2 tablespoons + ¼ cup
Steak, skirt, cut along the grain into 6-inch pieces	2 ½-pounds
Salt, kosher	2 teaspoons + 1 ½ teaspoons
Onions, white, halved	1 large
Bell peppers, green, halved, seeded	1 large
Water	5 cups
Bay leaf	1
Garlic, smashed	3
Cumin, ground	1 teaspoon
Oregano, dried	1 teaspoon
Wine, dry white	¼ cup
Tomatoes, crushed	2 cups

1. Preheat the oven to 325°F. Heat 2-tablespoons oil in a Dutch oven over medium-high heat. 
2. Sprinkle the steak with 2-teaspoons salt. 
3. Working in batches, sear the steak pieces until well browned, 2 to 3 minutes per side; transfer to a bowl. 
4. Add a half of the onion and half of the bell pepper and cook, stirring after 2 minutes, until browned in spots, about 5 minutes. 
5. Return the steak to the pot, and add the water, bay leaf, and one clove of garlic.
6. Cover and braise in the oven for 2 hours. 
7. Transfer the steak to a bowl, and let cool 10 minutes. 
8. Shred the steak by hand, and return to the bowl. 
9. Pour the cooking liquid through a fine wire-mesh strainer into a bowl; reserve 2 cups liquid, discard the solids and remaining liquids. 
10. Thinly slice the remaining onion and bell pepper halves. 
11. Heat the remaining ¼-cup oil in a large, high-sided skillet over medium heat. 
12. Add the sliced onions, peppers, and remaining cloves of garlic. 
13. Cook, stirring often, until the onions are translucent, about 10 minutes. 
14. Stir in the cumin and oregano, and then add the wine. 
15. Bring to a simmer; add the steak and remaining 1 ½-teaspoons salt; fold to incorporate the vegetables. 
16. Simmer until the meat is warmed through, about 5 minutes. 
17. Add the tomatoes and 2-cups reserved cooking liquid. 
18. Bring to a simmer, stirring. 
19. Cover and reduce heat to medium-low. 
20. Gently simmer, stirring every 5 minutes, until the meat is tender and the liquid is thickened, about 20 minutes. 
21. If necessary, uncover and cook several minutes to thicken the sauce. 

Recipe from Food&Wine Magazine, March 2018.