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1
In a large stock pot, put in the meat, 2 chopped onions, carrot, celery and bay leaf.
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2
Cover with water by 2 inches.
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3
Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
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4
When meat is very tender, turn off heat and let meat cool in liquid for about 20 minutes.
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5
Then remove the meat from the broth.
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6
Set aside.
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7
Strain broth through a sieve into another large pot and discard vegetables.
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8
Return the pot of broth to medium heat, add wine, and boil until the liquid is reduced by half, about 20 to 30 minutes.
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9
When meat is cool, cut off any fat and pull the meat into shreds about 1 inch wide.
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10
Set aside.
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11
While broth is reducing, heat oil in a large skillet.
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12
Over medium heat, cook the remaining half of onions, the garlic, jalapeno and green peppers until softened, about 10 minutes.
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13
Stir in 1 tablespoon of salt.
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14
Stir in 3 cups of the reduced broth, vinegar and tomatoes.
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15
There will not be much, if any, leftover broth in the pot after 3 cups.
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16
Cook for 10 minutes over medium heat.
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17
Stir in shredded meat, cilantro, oregano, thyme, and cumin.
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18
Cook 10 minutes more.
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19
Serve with corn tortillas or rice.
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20
Dont forget to add leftovers to scrambled eggs the next morning!
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21
Recipe adapted from Michael Chiarello.
