Cuban Shredded Beef
Source of Recipe
chef at world recipes
1 lb (450 g) flank steak
8 cups (2 L) water
4-6 cloves garlic, finely chopped
1 carrot, chopped
1 onion, chopped
1 green bell pepper (capsicum), seeded and chopped
1 recipe sofrito (recipe below)
1/2 cup (125 ml) broth reserved from boiling the meat
1/2 cup (125 ml) frozen peas
1 2-ounce (56 g) jar chopped pimientos with their liquid
Salt and freshly ground pepper to taste
Combine the flank steak, water, garlic, carrot, onion, and bell pepper
in a large pot and bring to a boil over high heat. Reduce the heat
and simmer covered for 2 hours. Remove the meat and allow to cool,
reserving 1/2 cup of the cooking liquid. Pound the meat with a mallet
or back of a large knife to separate it onto stringy fibers. Combine
with the sofrito, reserved broth, peas, pimientos, salt, and pepper in
a large skillet and cook over high heat for 5 minutes, stirring
frequently. Serve with white rice. Serves 4 to 6.
Sofrito
1/4 cup (60 ml) extra-virgin olive oil
2-3 cloves garlic, finely chopped
1 medium onion, finely chopped
1 green bell pepper (capsicum), seeded and finely chopped
1 cup (250 ml) tomato sauce
1 Tbs (15 ml) red wine vinegar
1/4 tsp (1 ml) ground oregano
Salt and freshly ground pepper to taste
Heat the oil in a skillet over moderate heat and saute the garlic,
onion, and bell pepper until tender bit not brown, about 10 minutes.
Add the remaining ingredients and cook 5 minutes, stirring frequently.
Makes about 1 1/2 cup (375 ml).
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