Ropa Vieja (Shredded Beef over Rice) (25 servings)

• 4 1/2 lbs. Beef shoulder
• 1 cup Fresh onions, chopped
• 3 cups Fresh red bell peppers, chopped
• 3 Tablespoon Fresh garlic, minced
• 1 1/2 teaspoons Salt
• 1 Tablespoon Ground oregano
• 1 Tablespoon Ground cumin
• 1 teaspoon Dried rosemary, crushed
• 1 teaspoon Ground black pepper
• 3/4 cups Apple cider vinegar
• 6 cups Beef broth, low-sodium
• 1/3 cup (3 oz.) Canned no-salt-added tomato paste
• 1 quart Water
• 2 Bay leaves
• 1 3/4 cup Fresh cilantro, chopped
• 12 1/2 cups of Rice, when cooked

• In a large stock pot, add beef shoulder. Cook uncovered over medium-high heat. Sear each side for 2 minutes. Remove beef from heat. Set aside. 
• In a large stock pot, add onions, bell peppers, and garlic. Cook uncovered over medium-high heat for 2–3 minutes or until onions are translucent.
• Add seared beef, salt, oregano, cumin, rosemary, black pepper, vinegar, beef broth, tomato paste, water, and bay leaves.
• Bring to a boil. Reduce heat to medium–low. Cover and cook for 2½ to 3 hours.

  Stir every hour to prevent sticking. Heat to 165 °F or higher.
• Once beef is fork tender, remove from heat. Use a fork to shred meat.

  Set aside.
• Combine shredded beef and cilantro in a large bowl. Stir well.
• Pour shredded beef mixture into a steam table pan (12″ x 20″ x 2½″). Set aside.
• Cook Rice to serve.
• Portion ¼ cup shredded beef mixture over ½ cup rice.