Shredded beef with spanish rice and peas

Ingredients

• Sofrito
• 1 tablespoon olive oil
• 2 bacon rashers (140g), rind removed, chopped finely
• 3 cloves garlic, crushed
• 1 small onion (80g), chopped finely
• 1/2 small green capsicum (75g), chopped finely
• 1 tablespoon tomato paste
• 2 tablespoons red wine vinegar
• Shredded beef with spanish rice and peas
• 2 litres (8 cups) water
• 1 bay leaf
• 5 cloves garlic, quartered
• 6 black peppercorns
• 1 large carrot (180g), chopped coarsely
• 1 celery stalk, trimmed (100g), chopped coarsely
• 1 1/2 kilograms beef skirt steak
• 2 teaspoons dried oregano
• 1 medium red capsicum (200g), sliced thickly
• 1 medium green capsicum (200g), sliced thickly
• 2 medium brown onions (300g), sliced thickly
• 400 grams can whole tomatoes
• 1 teaspoon ground cumin
• 1 cup (150g) pimiento-stuffed green olives, halved
• 1/4 cup (60ml) lemon juice