Start by drying the beef on a paper towel and then seasoning it with the minced garlic, pepper and salt.

Place your oven cooker on medium-heat, pour two tablespoonfuls of oil. Once the oil is hot, place the stripped beef in the pan and let them cook until brown. Place them in portions to avoid overcrowding the pan and give them enough space and time to cook.

Once all of them are seared, remove them from the pan and then add some oil to work on your other ingredients. Sautee the onions and bell peppers and then add the garlic.

Once the ingredients are all cooked, add the seared beef, followed by the red wine, crushed tomatoes and beef broth. Mix them up properly and then add the spices - cumin, salt, pepper, and dried oregano.

Let the mixture simmer and then reduce the heat to low. Cover the pot and let the beef cook for 2 to 3 hours until its tender.

Once done, use a fork to shred the pieces of beef and then remove the bay leaves.

Serve the ropa vieja with a plate of rice or with any other desirable side, plantains, black beans.