Ingredients: 4 lbs chuck or arm roast 1 green pepper chunked 1 onion sliced 5 cloves garlic chopped Sauce: 2 onions, chopped 3 cloves of garlic, mashed with 1 teaspoon salt 2 green peppers, chopped 1/2 can tomato paste 32-ounce can crushed tomatoes 2 tablespoons ground cumin 1 cup red wine 2 bay leaves Olive oil Salt and pepper to taste Directions:1. 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 lightly dust with flour. In a large Dutch oven, brown the meat in oil. Add enough water to surround the meat, but not cover it. Add chunked green pepper, sliced onion, and garlic. Simmer, covered, until done, one to two hours. Meat will be fork tender. (Add more water as necessary to keep from burning!) 2. Remove from heat and cool. Discard vegetables. 3. Shred the meat. Saute onions, garlic and green pepper in oil until limp. Add all remaining ingredients. Salt and pepper to taste. Cook for about 1/2 hour. Remove bay leaves and serve with rice. |