How to make it
6 steps. Take it one step at a time.
Season the beef with salt and pepper
Season the beef with salt and pepper. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Sear the beef until browned on all sides, then remove and set aside.
10 minReduce the heat to medium
Reduce the heat to medium. Add the onion and bell peppers to the same pot. Sauté for about 5-7 minutes until they are softened and starting to brown.
7 minAdd the garlic, cumin, and oregano
Add the garlic, cumin, and oregano. Sauté for another minute until fragrant.
1 minStir in the tomato paste, crushed tomatoes, beef broth, and bay leaves
Stir in the tomato paste, crushed tomatoes, beef broth, and bay leaves. Return the beef and any accumulated juices back to the pot.
Bring the liquid
Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is very tender and falling apart.
3 hrRemove the beef from the pot and shred it
Remove the beef from the pot and shred it into long thin strips using two forks. Return the shredded beef to the sauce, mix well, and simmer for another 10 minutes uncovered to thicken the sauce if needed.
10 min
A little kitchen wisdom
Traditionally served with white rice and black beans or fried plantains. For the best texture, ensure you shred the beef with two forks along the grain once it is tender.
