Rachael Ray's non profit organization, Yum-o! Ropa Vieja: Braised Beef in Spicy Tomato and Pepper Sauce - Rachael Ray's non profit organization, Yum-o!

For the beef:

4 pounds flank steak
Extra virgin olive oil (EVOO), for drizzling
Salt and pepper
About 2 quarts water
A handful of cilantro (for a bright flavor) or flat leaf parsley (for a grassy flavor)
2-3 sprigs fresh oregano
1 large onion, root attached, peeled and quartered
A few ribs of celery, coarsely chopped
2 carrots, peeled and coarsely chopped
4 large cloves garlic, crushed
2 large fresh bay leaves

For the sauce:

2 tablespoons extra virgin olive oil (EVOO)
3 medium bell peppers, green, red and yellow, seeded and chopped
1 large red onion, chopped
4 cloves garlic, chopped
1 Fresno chili pepper (a red, fruity hot chili) or jalapeño pepper, seeded and finely chopped
1 1/2 teaspoons cumin (half a palmful)
1 sprig fresh oregano, finely chopped
Salt and pepper
A small handful of cilantro or parsley, finely chopped
1/2 cup pimento-stuffed Spanish olives, chopped
About 3 tablespoons tomato paste
1 can crushed or diced tomatoes (15 ounces)

Toppings:

Very thinly sliced red onions dressed in lime juice and seasoned with salt and pepper
Drained pickled sliced jalapeños

Dress the meat with EVOO, salt and pepper. Brown the meat over medium-high heat in a Dutch oven. Add water, cilantro or parsley, oregano, onion, celery, carrots, garlic and the bay leaves. Bring to a boil, then reduce the heat to simmer and cook, uncovered, for 1 1/2 hours. Turn off the heat and let rest for half an hour.
Remove the meat to a shallow platter and shred with forks; cover and reserve. Strain the braising liquids and return to the pot. Reduce over medium-high heat about 30 minutes more.
Meanwhile, prepare the sauce: Heat the EVOO, two turns of the pan, in a deep sauté pan over medium-high heat. Add the peppers, onion, garlic and chili pepper to the EVOO. Season with cumin, oregano, salt and pepper, and cook to soften, 8-10 minutes. Add in the cilantro or parsley, olives and tomato paste; stir a minute, then deglaze with the reduced braising liquid and stir in the tomatoes to combine.
Slide in the shredded beef and simmer for a few more minutes more to allow the beef to soak in the sauce.
Serve with rolls or tortillas for a party snack or serve with rice and beans as a meal. Top the beef with red onions dressed with lime and pickled jalapeños for garnish.