For the beef: In a large skillet or large pot, place all the ingredients for the BEEF. Bring to a boil and then reduce the heat and simmer on low heat for 2 hours until the beef is very tender.
Remove the meat from the broth and reserve the broth. Once the meat has cooled a bit, then shred the beef and reserve 1 cup of the broth.
To make the Ropa Vieja: Heat the ½ cup vegetable oil in a skillet over medium heat. Add the onions, red and green peppers and saute until the onions are soft.
Add the garlic and cook for 2 minutes. Add the tomato sauce, tomato paste and 1 cup of the reserved beef broth, bring to a boil, and reduce to a simmer.
Add in the shredded beef and cook over low heat, covered for 20 minutes. Add the olive oil and vinegar. Adjust the seasonings and serve with plantains.
Recipe Credit: Robyn Webb