• First off, cut that meat into 4 solid pieces.
• Heat that beef broth in a big ol' pot. Once it's bubblin', toss in the meat. Let it sizzle for 15 minutes. Give it a taste and season accordingly. Let it simmer for a good 2-3 hours till that meat's fall-apart tender. Make sure the meat's always submerged.
• Once that meat's done, get it out, set it aside to cool down a bit, and save that broth.
• When the meat ain't too hot, shred it up, gettin' rid of any unwanted fat.
• Get your skillet hot, pour in that oil, and toss in your onions and peppers. Once those onions look clear, throw in the garlic for a minute.
• Mix in that shredded beef.
• In a bowl, stir together your tomato stuff, Worcestershire, cumin, oregano, and some of that saved broth. Add it to your skillet, throw in the bay leaves, and let it cook down for 20-25 minutes. Season as you like.
• Serve it up with rice, beans, and those crispy plantains if you're into that.

For Y'all Slow Cooker Lovers:

• Season that meat and get it into the slow cooker.
• Mix beef broth, tomato paste and sauce, Worcestershire, cumin, and oregano in a bowl and pour it over the meat.
• Add your onions, peppers, garlic, and bay leaves. Mix it up real good.
• Let it cook LOW and slow for 6-8 hours or on HIGH for a quicker 3-4 hours.
• Once it's all tender and juicy, get that meat out, shred it, and ditch any chunky fat. Mix it back into the sauce, toss out those bay leaves.
• Plate it with rice, beans, and fried plantains if that's your jam.