Step 1 – PREPARE THE BEEF
Cut the meat into 4 pieces.

Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Reduce heat to medium, cover, and let it cook for about 2 hours or until meat is fully cooked and tender. As the meat cooks check the broth levels and add more if needed (the broth should always cover meat).

Step 2 – SHRED THE BEEF
When the meat is tender and fully cooked, carefully remove it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups). Once the meat is cool enough, shred it using two forks or your hands.

Step 3 – COOK AND COMBINE
Heat the oil in a large skillet over medium heat. Sauté the onion and pepper for 3-5 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Stir in the shredded beef and mix well.

In a medium bowl, combine tomato paste, tomato sauce, Worcestershire,  sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed.

Step 4 – SERVE AND ENJOY
Serve hot with white rice, black beans, and fried plantains if desired.

How To Make Shredded Beef In The Slow Cooker
Step 1 – PREPARE THE BEEF
Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Transfer beef to a slow cooker.

Step 2 – ADD INGREDIENTS TO THE SLOW COOKER
Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
Add onion, peppers, garlic, and bay leaves. Mix to combine.

Step 3 – COOK IN THE SLOW COOKER AND SHRED
Cook on low for 6-8 hours or high for 3-4 hours. Shred beef with two forks and toss to coat with the juices. Serve hot with white rice, black beans, and fried plantains if desired.