Cuban Ropa Vieja
From Cuba! by Dan Goldberg, Andrea Kuhn, and Jody Eddy
  1. Heat 2 tablespoons of the oil i a large Dutch oven or heavy pot over medium high heat. Pat the pieces of beef dry with paper towels and sprinkle them lightly with salt. Working in small batches, carefully add the pieces of beef to the oil and sear until well browned on all sides.
  2. Add the remaining 1 tablespoon oil to the pot and then add the onion and pepper. Reduce the heat to medium and cook for 7 to 8 minutes, until slightly softened. Add the garlic and cook for 2 more minutes, until fragrant. Stir in the beer, tomato sauce, vinegar, tomato paste, cumin, paprika, sugar, 1 tablespoon salt, pepper, and cilantro. Return the beef to the pot and mix well. Cover the pot and simmer over very low heat for 2 to 2 1/2 hours, until the meat is fork-tender. Use two forks to shred the meat in the sauce.
  3. (Emily’s note: Alternatively, after browning beef, add all ingredients to crockpot and cook on low for 8-10 hours before shredding meat)