Recipe

Hosted By
Marcelo

		Shredded Beef in Sauce
		Serving Size - 10
		Prepared By - Marcelo
		Recipe Rating	Printer Friendly Recipe

4 pounds chuck or arm roast, well marbled

Olive oil for browning

Flour for dusting meat

1 green pepper chunked

1 onion sliced

5 cloves garlic chopped

SAUCE:

2 onions, chopped

4 cloves of garlic, mashed with 1 teaspoon salt

2 green peppers, chopped

Olive oil

4 ounces tomato paste

1 (32-ounce) can crushed tomatoes

2 tablespoons ground cumin

1 cup red wine

1 bay leaf

Salt and black pepper to taste

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. Brown the meat in oil in a large Dutch oven. Add enough water to surround the meat, but NOT cover it. Add chunked green pepper, sliced onion, and garlic. Simmer, covered, until meat is fork tender, about two hours. (Add more water as necessary to keep from burning!) Remove from heat and cool. Discard vegetables. Shred the meat. Sauté onions, garlic and green pepper in oil in the same pan you cooked the meat in until limp. Add tomato paste, crushed tomatoes, cumin, red wine and bay leaf. Salt and pepper to taste. Cover and cook on low for about 30 minutes stirring occasionally. Remove bay leaf and serve with rice.