Cuban Shredded Beef with Peppers and Onions is a delicious blend of tender meat and delectable flavors that combine to make a healthy and wholesome meal.
To braise, place beef in Dutch oven. Add the juice from the canned tomatoes and reserve the tomatoes for later. If the level of the liquid does not reach the surface of the meat, add just enough water to be level with the top of the beef. Add the garlic, onion, carrot, celery, peppercorns, salt, and bay leaf. Cover Dutch oven with lid slightly ajar. Heat on medium high until it comes to a boil, then reduce the heat to low and simmer for 3 1/2 to 4 hours. Meat should easily shred with a fork.
Remove meat with tongs and allow to start cooling in a separate bowl. Separate the cooked vegetables from the liquid by using a strainer. Return the liquid to the Dutch oven and discard the vegetables. Reduce the liquid over medium heat, uncovered, until reduced by half. This should take at least 15 minutes and the final volume should be about 1 cup. Leave the liquid in the Dutch oven and set aside. When the meat is cool enough to handle, shred it using two forks and discard any fat, bone or cartilage.
Over medium high heat, add the oil to a large skillet and heat until it shimmers. Add the sliced onion, stir, and allow to cook until slightly tender and fragrant, about 3 minutes. Add the cumin, cayenne pepper, garlic and bell pepper. Stir and allow to cook until all the vegetables are tender, about 5-8 minutes. While the onions and peppers are cooking, mash the reserved tomatoes and the oregano into the reduced broth. Add the cooked onions and peppers and simmer over medium heat for about 15 minutes. Add the shredded beef and remaining salt and heat for another 10 minutes.
Serve with warm tortillas, black beans and rice, and garnish with sour cream, lime and cilantro.