Ropa Vieja Canaria Recipe - Traditional Canary Islands Stew

Ingredients

• 2 lbs beef brisket
• 1/2 lb chicken thighs, bone-in, skin removed
• 1/2 lb pork shoulder
• 1 large yellow onion, finely sliced
• 1 large red bell pepper, julienned
• 1 large green bell pepper, julienned
• 4 garlic cloves, minced
• 2 medium carrots, sliced
• 2 medium potatoes, peeled and cubed
• 1/2 cup dry white wine
• 1 (14 oz) can San Marzano tomatoes, crushed
• 1/2 cup green olives, pitted and sliced
• 1/4 cup capers, rinsed
• 2 bay leaves
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, steeped in 2 tbsp warm water
• 1/4 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• Fresh flat-leaf parsley, chopped, for garnish