Ropa Vieja (Shredded Beef in Tomato and Pepper Sauce)

• 900 g Beef brisket
• 2 tbsp Olive oil
• 2 medium Yellow onion
• 2 medium Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 600 g Tomato, ripe
• 600 ml Beef stock
• 2 pieces Bay leaves
• 1 tbsp White wine vinegar

1. Pat the beef brisket dry. Heat the olive oil in a dutch oven over medium-high heat, then brown the brisket well on both sides. Transfer to a plate.
2. Reduce the heat to medium. Slice the yellow onion and red pepper, then add them to the pot and cook until softened and lightly golden. Crush in the garlic and stir for 1 minute until fragrant.
3. Stir in the ground cumin for 30 seconds. Chop the tomato and add it to the pot, cooking until it starts to break down and looks saucy. Pour in the beef stock and scrape up any browned bits from the base.
4. Return the brisket to the pot and add the bay leaves. Bring to a gentle simmer, cover, and cook on low heat until the beef is very tender and shreds easily. Turn the brisket once or twice during cooking.
5. Lift out the brisket and shred it with two forks. Simmer the sauce uncovered until rich and glossy, then stir in the white wine vinegar. Return the shredded beef to the pot and warm through.
6. Taste and adjust with a little more vinegar if you want it brighter. Serve hot, spooning plenty of sauce over the beef.

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