1. Place flank steak, water and salt in a deep pot or saute pan, and bring it to a boil over medium-high heat. Reduce the heat to medium-low, and cook the beef for about an hour, until it starts to shred. Using a slotted spoon, remove the beef and set it aside to let cool. Reserve the water used to cook the beef.
2. Once the beef has sufficiently cooled, shred it as necessary (using your
hands or a meat mallet) so it is broken up into strands and has a stringy
3. In a large covered pot or Dutch oven, heat the olive oil over medium heat until
fragrant. Add the onions and cook for 2 minutes. Reduce heat to medium, and
add the garlic, tomatoes, green peppers, salt, Bijol, cumin, bay leaves, tomato
sauce, and the shredded beef. Cook for 4 to 5 minutes, stirring occasionally.
4. Add the reserved water and vino seco, bring the mixture to a gentle boil,
and then reduce the heat to low, cover, and simmer for an additional 20
5. Remove the bay leaves and serve hot over white rice.