Cuban-Style Ropa Vieja

In a large pot, add water, the peeled but whole garlic cloves, half an onion (whole), the bay leaves, and a pinch of salt.

If using a pressure cooker, cook for 20 minutes. If using a regular pot, cook for about 40 minutes until the meat is tender and fully cooked.

Remove the meat from the cooking broth and let it cool. Once cooled, shred the meat into thin strands.

In a cast-iron or clay casserole dish, heat a little oil. Add the remaining half onion (finely chopped) and the red bell pepper (also finely chopped).

Sauté the ingredients until they soften.

Add the brandy or cognac, season with salt and pepper to taste, and stir in the ground cumin.

Add the shredded meat and the cup of tomato purée. If you need more liquid, use some of the broth from cooking the beef.

Cover the casserole dish and let it simmer on low heat for 15 minutes.