3 pound/1.35kg chuck roast
1 small onion (sliced)
2 tablespoons/30ml olive oil
1 cup/240ml red dry wine
1 large onion, finely diced
2 garlic cloves (minced)
1 green bell pepper (chopped)
4 large ripe tomatoes (chopped)
2 tablespoons/30ml tomato paste
1 1/2 tablespoons/22ml ground cumin
1 bay leaf
salt and pepper to taste
Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is.
Remove from heat and let it cool. Shred the beef into strands, removing any excess fat and set aside. In a large frying pan, heat the olive oil over medium heat, and saute the garlic, diced onions, and chopped green bell pepper for 5 minutes, until the onion is translucent. Add the chopped tomatoes and tomato paste, as well as the ground cumin, bay leaf, salt and pepper, and red wine. Mix well, then cover and simmer 5 to 10 minutes. Add the shredded beef and cover on low for about 20 mins, stirring occasionally. Remove bay leaf and serve on large plate. This dish is best served with white rice, and some sweet plantains.