This is a classic Cuban recipe. The translation from Spanish to English is roughly "torn clothes". Definitely sounds better in Spanish. The meat is cooked until it shreds apart, i.e. tears like old clothes. Takes some time to cook, making it a prime candidate for the slow cooker/crock pot. To speed things up, I use eye round roast. Trim the fat off the bottom first, then cut into 1" steaks then "pin" the steaks with a 48 blade meat tenderizer. Cube into bite size pieces and you're done.
2 lb. beef, pinned and cubed
2 small or 1 large onion, chopped
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 red pepper, chopped
1 bay leaf
1 tbsp. garlic, minced
1 can Rotel tomatoes
1 tsp. oregano
1/2 tsp. ground cumin
Simple enough, place all ingredients in stock pot. Add 1 cup red wine and enough beef stock to cover. If using a slow cooker, turn on to high now. Bring to a boil, stirring occasionally. Reduce heat to simmer for 3 hours or until meat is tender and falls apart or add it at this point to the slow cooker and cook on high for 3 hours. Serve with rice.
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