Email to Karen      

Recipe Categories: sheberry's HOME PAGEAPPETIZERS BBQ BEEF BEVERAGES BodyCare BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Cleaners condiments COOKIES CROCKPOT Dairy DESSERTS DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FrostingsToppings FRUIT HelpfulHints HomemadeSeasonings INFO JustForLaughs KEFIR LAMB MARINADES MEATS PASTA PASTRIES Pets PIZZA Pork POULTRY Remedies RICE SALADandDRESSING SANDWICHES SAUCES SIDEDISHES SNACKS SOUPSandSTEWS STIRFRY Substitutions VEAL VEGETABLES

Cuban Beef with Peppers And Spices




Source of Recipe


Recipe By: peppers, peppers, peppers, by Marlena Spieler


Recipe Introduction


Prep time: 30 minutes Cooking time: 2 -2 1/2 hours


List of Ingredients




2 1/4 Pounds Flank Steak
3 Onions -- Sliced Thin
6 Cloves Garlic (6-8 Cloves) -- Chopped
1 Beef Bouillon Cube -- (1-2 Cubes)
Salt And Pepper -- To Taste
1/4 Cup Lime Juice (Or Bitter Orange Juice) -- (1/4-1/2 cup)
1/2 Teaspoon Cumin Seed
1/2 Teaspoon Mild Chili Powder -- Or To Taste
1/2 Teaspoon Dried Oregano
1/4 Cup Extra-Virgin Olive Oil -- (1/4-1/3 Cup)
1 Each Green And Red Bell Pepper -- Chopped
2 Ripe Tomatoes, Diced (Do Not Use Canned)
5 Tablespoons Fresh Chopped Cilantro
1 Green Chiles (1-2) -- Chopped
Wedges Of Lime And Sour Cream -- To Serve
3 Scallions -- Sliced Thin

Recipe



Place the meat in a pot with one of the onions, and about a
third of the garlic. Add the bouillon cubes, salt, and
enough water to cover the meat. Bring to a boil then simmer
over very low heat, adding more water as needed, to keep the
meat covered. The meat will need to cook for 1 1/2 to 2
hours. Allow to cool in the liquid.
Remove the meat from the liquid and shred it. Toss it with
about two-thirds of the lime juice, the cumin seeds, chili
powder, oregano, and salt and pepper to taste.
Strain the cooking liquid and allow to cool, then lift off
the fat which will have solidified on the surface. Reserve
this strained cooking liquid for soup.
Brown about half of the remaining onion in a tablespoon or
two of the olive oil until it is soft. Season with salt and
set aside. Sauté the peppers in a small amount of cilantro,
and green Chile. Set aside.
Heat a few tablespoons of the oil in a heavy skillet, then
add handfuls of the meat and sauté it over high heat until
crisp and browned- about 5 minutes. This is best done in a
nonstick skillet. Repeat until the meat is all crisply
browned.
Combine the meat with the fried onions and chopped peppers,
and serve with salsa spooned over it and accompanied by
wedges of lime, sour cream and scallions