Place all the ingredients for the braised beef in a 4-5 quart (liter) pot with 6 cups of water. Bring to a boil, reduce the heat, and simmer, covered, 1 ½ - 2 hours, until the beef is tender.
Remove from the heat and allow the beef to cool in the broth. When cool, remove the beef and shred by hand. Set the shredded beef aside. Also set aside a ½ cup of the broth, reserving the remaining broth for future use.
To prepare the ropa vieja, heat the oil in a 10-inch skillet over medium heat. Add the onion and green bell pepper and saute for 6-8 minutes, until the onion is soft.
Use a mortar and pestle to mash the garlic, black pepper, salt, cloves and allspice to a paste. Add the paste to the skillet and continue to cook until fragrant, for about 2 additional minutes.
Add the tomato puree, reserved broth, bay leaf and wine and return to a simmer.
Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
Lastly, stir in the sliced roasted red bell peppers. Adjust seasonings to taste. Sprinkle with chopped parsley before serving.