|Flank steak||3 Pound|
|Water||12 Cup (192 tbs)|
|Onions||1 Large, diced|
|Green bell pepper||1 Large, cored seeded and diced|
|Red bell pepper||1 Large, cored seeded and diced|
|Crushed garlic||4 Tablespoon|
|Tomato sauce||30 Ounce (2 Cans, 15 Ounce Each)|
|Cumin powder||1 Pinch|
|Dry white wine||1 Cup (16 tbs) (Vino Seco)|
|Low sodium early young sweet peas||15 Ounce, can (1 Can)|
|Diced pimentos||4 Ounce (1 Bottle)|
|Olive oil||1 Tablespoon|
Place flank steak, water, one bay leaf and salt in a deep pot or saute pan and bring it to a boil over medium high heat reduce the heat to medium low and cook the beef for about and 1-1 1/2 hours, until it starts to shred. Using a slotted spoon remove the beef and set aside to let cool.
Once the beef has sufficiently cooled shred it as necessary (using your hands or a meat mallet) so it is broken up into strands and has a stringy appearance.
In a large covered pot heat the olive oil over medium-high heat until fragrant. Add the onions, green peppers, red peppers, and cook until onions are translucent. Reduce heat to medium, add the garlic and shredded beef, mix well.
Add the tomato sauce, vino seco, cumin, oregano, and remaining bay leaf. Bring to a boil, add the peas and pimentos, reduce heat and simmer for 30-35 minutes, stirring occasionally. Salt and pepper to taste.
Remove the bay leaf and serve over brown rice.