Servings: 4 to 6

1/4 cup olive oil ¼ cup olive oil
3 lbs boneless chuck roast 3 lbs boneless chuck roast
3 small onions, quartered 3 small onions, quartered
2 ribs celery, cut into large chunks 2 ribs celery, cut into large chunks
2 tsp salt 2 tsp salt
1 tsp pepper 1 tsp pepper
water, enough to cover water, enough to cover
1 onion finely chopped 1 onion finely chopped
1 red bell pepper, finely chopped 1 red bell pepper, finely chopped
1 green pepper, finely chopped 1 green pepper, finely chopped
3-4 cloves garlic, finely minced 3 to 4 cloves garlic, finely minced
6 oz. tomato paste 6 oz. tomato paste
1 1/2 tsp cumin 1 ½ tsp cumin
salt and pepper to taste salt and pepper to taste
1 recipe cooked black beans 1 recipe cooked black beans
4 cups cooked rice 4 cups cooked rice
1 recipe fried plantains 1 recipe fried plantains

Heat the oil in a skillet over med-high heat. Sear the meat on both sides to brown well, about 4 to 5 minutes per side.
Remove from heat and place the meat in a large pot with the chopped onion, celery, salt, pepper, and enough water to cover. Bring to a boil, then reduce heat to low, cover and simmer 1 to 1 ½ hours or until meat is very tender.
Remove the meat from the pot and set aside to cool, reserving the broth. When cool, shred the meat with 2 forks.
Reheat the skillet, adding more oil if necessary. Add the finely chopped onion, peppers and garlic. Saute until the onions are translucent.
Stir in the shredded meat, tomato paste, cumin salt and pepper. Add a little of the reserved broth to moisten and simmer for about 15 to 20 minutes.
Serve with black beans, white rice and a couple fried plantains.