For tender, easy to shred meat, place in a large pot, fill with enough water to cover the meat and boil over med-high heat for 60 minutes. Alternately, you can cut the cooking time in half by using a pressure cooker. It bears repeating, please use caution when using a pressure cooker.

When the meat is done, remove from pot and place in fridge or freezer for about 15 minutes to cool down. When cool enough to handle, shred the meat apart with your hands into fine strands.

In a large pan, add olive oil and add onions. Saute for about 5-6 minutes, then add garlic and green pepper and saute another 5 minutes.

Add the meat, tomato sauce, cooking wine and bay leaf to the pan. Sprinkle with salt and pepper.

Stir well.

Reduce heat to med-low and let the meat simmer for 25-30 minutes. Add some of the liquid from the can of sweet peas to the pan as well.

In the final 5-10 minutes of cooking, add half the can of sweet peas.

Garnish with strips of roasted red pepper.

Serve over white rice.