1. Pulse onion and garlic in a food processor until finely chopped. Add all remaining ingredients except beef, salt, pepper, oil, and water and process until smooth, about 1 minute.

2. Pat beef dry, then season generously with salt and pepper. Heat oil in a large Dutch oven over medium-high until just smoking. Working in batches, sear beef until well browned on all sides, adding more oil as needed and transferring meat to a large plate as you go.

3. Pour off excess fat in pot, then add tomato mixture and water and bring to a boil over high heat, scraping up any browned bits with a wooden spoon. Return meat and any accumulated juices to pot, adding additional water as needed to submerge beef. Return to a boil, then reduce heat to low, cover, and simmer gently for 2 hours.

4. Test for doneness by sliding a toothpick or wooden skewer into thickest part of beef; it should slide easily in and out. If it needs more time, continue cooking, uncovered, for up to 1 more hour, checking doneness every 30 minutes and adding additional water as needed to keep meat mostly submerged.

5. Transfer meat to a large bowl and let sit until cool enough to handle (reserve cooking liquid). Shred beef using two forks or your hands, discarding any cartilage or connective tissue that hasn't broken down. Stir 4 cups cooking liquid into shredded meat and season with salt and pepper to taste. (Save remaining liquid for another use or discard.) Serve immediately or refrigerate meat for up to 4 days.

Source: Hannaford fresh Magazine, January-February 2023