Ropa Vieja - cooking recipe

Ingredients

4 lbs chuck roast or 4 lbs arm roast, well marbled
salt
pepper
flour, for dusting
olive oil, for browning
water
1 green pepper, chunked
1 onion, sliced
5 garlic cloves, chopped
2 cups chopped white onions
4 garlic cloves, mashed with 1 teaspoon salt
2 cups chopped green peppers
4 ounces tomato paste
1 (32 ounce) can crushed tomatoes
2 tablespoons ground cumin
1 cup red wine
1 bay leaf

Preparation

Do not trim excess fat from meat before cooking; you can remove the fat when you shred the beef.
Salt and pepper the meat and dust lightly with flour.
Brown the meat in oil in a big Dutch oven.
Add enough water to surround the meat, but NOT cover it.
Add in green pepper, sliced onion, and garlic.
Simmer, covered, until meat is fork tender, about 2 hours (add more water as needed to keep from burning); remove from heat and cool.
Discard vegetables and shred the meat.
In the same pan you cooked the meat in, saute the chopped onions, garlic, and green pepper in oil until limp.
Add in tomato paste, crushed tomatoes, cumin, wine, and bay leaf; add salt and pepper to taste.
Finally, add the shredded beef; cover and cook on low for about 30 minutes, stirring occasinally.
Remove bay leaf; serve hot over cooked rice.