To prepare the ropa vieja, heat the olive oil in a Dutch oven (you can use the one you used to cook the beef, no need to rinse it out either). Add the onion and red bell pepper and cook until the onion is soft and translucent, about 2 to 3 minutes. Using a mortar and pestle, mash the garlic, salt, black pepper, allspice, and cloves to form a paste. If you don’t own one, you can combine these things in a small bowl. Add the garlic paste to the skillet and continue to cook until fragrant, an additional 2 minutes. Add the reserved broth, crushed tomato, lime juice, and bay leaf and return to a simmer. Stir in the shredded beef, reduce the heat to low, and cook, covered, 15 to 20 minutes. Give it a taste and adjust the salt according to your liking. Serve over rice and top with a sprinkling of parsley.