Cut the beef shoulder into large pieces, cover with 600 g water and cook covered for 90 minutes at 95 °C until tender.

Ingredients

• 900 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 600 gTomatoes, red, ripe, canned, packed in tomato juice
• 200 gPeppers, sweet, green, raw
• 80 gOlives, green
• 40 gOnions, raw
• 15 gGarlic, raw
• 25 gOil, olive, salad or cooking
• 600 gBeverages, water, tap, drinking
• 1 gSalt, table

Method

1. Cut the beef shoulder into large pieces, cover with 600 g water and cook covered for 90 minutes at 95 °C until tender.
2. Remove beef, pull it with forks and keep broth in the pot.
3. Fry onion, pepper and garlic in oil at 170 °C for 7 minutes.
4. Add the tomatoes, olives, shredded beef, all the broth and salt and simmer uncovered for 30 minutes at 90 °C until the sauce thickens.
5. Rest 5 minutes and serve with all the sauce.