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• 4 lbs chuck or arm roast, well marbled
• salt and pepper
• flour for dusting
• olive oil for browning
• water
• 1 green pepper, chunked
• 1 onion, sliced
• 5 cloves garlic, chopped

• 2 white onion, chopped
• 4 cloves garlic mashed with 1 tsp salt
• 2 cups green pepper, chopped
• olive oil for sauteing
• 4 oz tomato paste
• 1 32-oz can crushed tomatoes
• 2 Tbs ground cumin
• 1 cup red wine
• 1 bay leaf
• salt and pepper to taste

1. Leave the fat on the meat for cooking; it can be removed when shredding. Salt and pepper the meat and dust lightly with the flour.
2. Brown the meat in a large Dutch oven. Add enough water to surround the meat, but do not cover it. Add green pepper, onion, and garlic. Simmer, covered, until the meat is fork-tender, about 2 hours. Add more water if necessary to prevent burning. Remove from the heat and cool. Discard the vegetables and shred the meat.
3. In the same pan used to cook the meat, saute the next batch of onions, garlic, and green peppers in oil until limp. Add tomato paste, crushed tomatoes, cumin, wine, and bay leaf. Salt and pepper to taste. Finally, add the shredded beed. Cover and cook on low for about 30 minutes, stirring occasionally.
4. Remove the bay leaf and serve over rice.

source: Three Guys From Miami Cook Cuban