Shredded Beef - Ropa Vieja

2 1/2 Lbs of Flank Steak (cut in halves)
2 Bay Leaves (whole)
1 Large carrot cut into slices or cubes (about 1/2 inch wide)
2 Large Onions, cut into slices
2 Cloves of Garlic, finely chopped
1 Tsp of dried Oregano
1/2 Tsp of ground Cumin
1/2 Green Pepper, cut into slices
1/2 Cup of Sherry wine
2 Tbsp of Extra Virgin Olive Oil
1 Can of Tomato Sauce
1/2 Cup of Sweet Peas (best to use frozen peas, thawed)
1/2 Can of red pimentos, sliced

Salt and freshly ground Black Pepper to taste

In a large saucepan, boil meat in enough water to cover the ingredients about 2 inces. Add bay leaves, carrots, one large onion, oregano. Cook for about 1 1/2 hours.

Drain and let cool. Reserve the stock. Cut the meat in 2 inch strips so it will be easier to shred. Begin to shred the meat strips as fine as possible.

In a large skillet, sautee the other onion, green pepper and garlic in the olive oil. Cook until onion looks translucent. Add sherry wine, tomato sauce and cumin. Cook for 15 minutes on medium heat. Add the shredded meat, 1 cup of meat stock, red pimentos, sweet peas, salt and pepper. Continue cooking on medium heat for another 1/2 hour.

Serve with white rice.