Step 1

Heat the vegetable oil over medium heat. Sear the meat on all sides, for approximately 4 minutes on each side. Reserve.

Step 2

In a large skillet or pot place the meat, tomato sauce, 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and cook in a simmer for 2 hours, until the beef is tender.

Step 3

Remove meat from heat, reserve broth. Once meat has cooled down, shred and reserve.

Step 4

Heat the oil in a 10-inch skillet over medium heat. Add the onion, red and green bell pepper and salt. Sauté until the onion is translucent.

Step 5

Add the garlic and salt, and continue to cook for about 2 additional minutes. Add the tomato paste, olive oil and vinegar, 1 cup reserved broth, bring to a boil and then reduce to a simmer.

Step 6

Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.

Step 7

Adjust seasonings to taste. Serve with white rice and fried plantains.