Ropa Vieja

3 lb chuck or rump roast

1 large onion, sliced

1 tomato, quartered

1 carrot, cut into 1” pieces

4 cloves garlic

Combine beef, onion, tomato, carrot and garlic with enough water to cover. Bring to a boil over high heat. Skim off scum that rises to the survace. Reduce heat and simmer, skimming often until meat begins to fall apart.

Strain the meat from the broth and shred into strips. (The broth can be used for a soup base but is not used in the rest of this recipe.)

TO FINISH THE DISH:

4 Tbsp olive oil

4 cloves garlic, minced

1 large onion, thinly sliced

1 large green pepper, cored, seeded and thinly sliced

1 red pepper, cored, seeded and thinly sliced

1 tbsp. Cumin or to taste

2/3 cup tomato puree

6 tbsp white wine

salt and pepper to taste

Heat oil in a large non-reactive pot over medium heat. Add the garlic, onion and peppers and sauté until soft but not brown. Stir in the shredded meat, cumin, tomato puree, wine, salt and pepper. Heat until the meat is well coated with the salt and it reduces a little. Correct seasonings with more cumin, salt and pepper to taste.