Shredded jerked beef in tomato sauce (Aporreado de tasajo)


¾ kilogram jerked beef
½ cup pork lard
1 large onion
3 cloves of garlic
1 large green pepper
1 cup tomato sauce or 16 small ripe tomatoes
½ cup beef stock
½ cup dry white wine
1/8 teaspoon cumin
1/8 teaspoon oregano
1 bay leaf

Cooking instructions: 

Soak the jerked beef overnight.

The following morning, drain it and boil it in fresh water until tender; let it cool and remove the fat or the skin if it had any.

Pound and shred finely.

Heat the lard and saute the onion, the garlic, the pepper and the tomatoes or, if you are using tomato sauce, stir it in at the end.

Add the jerked beef and the rest of the ingredients to this sauce.

Cook it over low heat for about ½ hour.
Serve with boiled white rice or boiled vegetables.