Ropa Vieja

In the 8-quart Dutch Oven, add meat and broth or water. Cover and cook at medium-high heat with the Redi-Temp® valve open, until it whistles. Reduce heat to low and when valve stops whistling, close and cook for 50 minutes.

Once meat is cooked, remove from pot. Shred meat with the help of two forks.

Set aside shredded meat in the 5-quart Mixing Bowl and 3 cups of its broth in the 2-quart Mixing Bowl.

Preheat same pan at medium-high heat for 1 minute. Reduce to medium heat. Add vegetables, garlic, oregano, cumin, salt and black pepper to taste and ½ cup of the broth set aside. Sauté for 2 minutes, while occasionally stirring.

Once vegetables are sautéed, add shredded meat, 2 cups of the reserved broth, the tomato sauce and bay leaves. Reduce heat to medium-low and cover with Redi-Temp® valve closed. Cook another 10 minutes.

Serve with rice and beans, ripe plantains or green plantains.