Ropa Vieja (Shredded Beef Stew)

• 900 g Beef brisket
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 1 large Green pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 Bay leaves
• 400 g Canned chopped tomatoes
• 600 ml Beef stock

1. Pat the beef dry and season all over with the fine sea salt. Crush the black peppercorns with the side of a knife or in a mortar and pestle, then press onto the beef.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef well on all sides, 8 to 10 minutes in total, then transfer to a plate.
3. Reduce the heat to medium and add the onion, red pepper and green pepper. Cook, stirring, for 8 to 10 minutes until softened and lightly golden.
4. Add the garlic, ground cumin and dried oregano. Cook for 1 minute until fragrant.
5. Stir in the canned chopped tomatoes, then pour in the beef stock and add the bay leaves. Return the beef to the pot along with any juices, bring to a gentle simmer, then cover and cook on low for 2 hours, turning the beef once, until very tender.
6. Transfer the beef to a board and shred into long strands using two forks. Return the shredded beef to the pot and simmer uncovered for 15 to 20 minutes until the sauce thickens slightly and coats the meat; remove the bay leaves before serving.

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