Carne Esmechada

Ingredients

 * 675 g / 1½ lb beef steak (e.g. rump, sirloin)
 * 3 bay leaves
 * water or stock
 * 2 tbsp oil
 * 1 onion, chopped
 * 4 garlic cloves, chopped
 * 1 green (sweet pepper), de-seeded and chopped
 * 6 tomatoes, chopped
 * salt
 * ½ tsp wine vinegar
 * 1 tbsp adobo

Directions

 * 1) Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.
 * 2) Remove the beef from the pan and when cool enough to handle, shred into pieces.
 * 3) Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes until softened.
 * 4) Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil.
 * 5) Reduce the heat, cover and simmer for about 30 minutes.