Carne Mechada

Ingredients

• 2 lbs beef brisket
• 1 onion, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bay leaf

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and bell pepper, sautéing until soft.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for 5 minutes.
5. Place the beef brisket into the pot and pour in the beef broth.
6. Add the bay leaf, bring the mixture to a boil, then reduce the heat to low.
7. Cover and simmer for about 2.5 to 3 hours, or until the beef is tender and easily shreds.
8. Remove the beef from the pot, shred it using two forks, and return it to the pot to mix with the sauce.
9. Serve hot, either alone or in sandwiches.