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1
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil until shimmering.
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2
Blot the flank steak dry with paper towels and season it generously with salt and pepper.
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3
Working in 2 batches, brown the meat over high heat, about 10 minutes.
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4
Transfer the browned steak to a plate and repeat with the remaining meat.
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5
Return all of the meat to the casserole.
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6
Add the water and 1 bay leaf; bring to a boil.
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7
Reduce the heat to low, cover and simmer until the meat is very tender, 1 1/2 to 2 hours.
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8
Transfer the stewed meat to a large bowl and cover with aluminum foil; reserve 3 cups of the cooking liquid.
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9
Discard the bay leaf.
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10
In the same casserole, heat the remaining 1/4 cup of olive oil.
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11
Add the onions and red and green bell peppers to the casserole and cook over high heat, stirring frequently, until the onions are softened and golden, about 10 minutes.
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12
Add the garlic and cook, stirring, until fragrant, about 2 minutes.
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13
Lay the cloves, cinnamon and the remaining bay leaf on a square of cheesecloth.
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14
Gather the edges and tie them with kitchen string; add the spice bag to the casserole.
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15
Stir in the tomatoes, capers and the reserved 3 cups of cooking liquid; bring to a boil, then simmer over moderately low heat until the sauce thickens, 15 minutes.
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16
Season with salt and pepper.
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17
Discard the spice bag.
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18
Meanwhile, using 2 forks, pull the meat into long shreds.
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19
Add the meat to the sauce and simmer over low heat until warmed through, then serve.
