First, tenderize the beef in a pot—ideally a pressure cooker—for about 30 minutes or until very tender and easy to shred. Add enough water to cover the beef by about 1 inch (2-3 fingers above the meat) and season with salt.

After 30 minutes, check if the beef is ready by inserting a fork. If the fork goes in easily, the meat is done.

Drain and place the beef in a bowl to cool. You can save the broth for other dishes.

Once cooled, use two forks to shred the beef well. Set aside.

For the sauce, finely dice the onions and green bell pepper. Mince the garlic cloves. Sauté everything in a hot skillet with just 1 teaspoon of oil for 30 seconds.

Add the remaining ingredients to the skillet: cumin, oregano, red wine, white wine, and tomato puree. Stir until everything is well combined, about 30 seconds.

Finally, add the shredded beef and mix well to coat with the sauce. Cook over medium heat for a few more seconds and adjust salt to taste.

Done! Serve and enjoy!