The dish can be prepared a day or two in advance, cooled, and refrigerated, and then simmered, covered, over low heat until heated through, 30 to 35 minutes.
Ingredients
- One 2 1/2-lb. flank steak, cut in half
- 2 bay leaves
- 1/4 cup pure Spanish olive oil
- 1 large onion, cut in 1/2 and each half thinly sliced
- 1 large green bell pepper, seeded and thinly sliced
- 2 to 3 cloves garlic, finely chopped
- 2 cups drained and chopped canned whole tomatoes, or prepared tomato sauce
- 1/2 cup sherry
- Salt and pepper, to taste
- 1/2 cup finely chopped drained pimientos, for garnish
- 1/2 cup drained canned early sweet peas, for ganish
Directions
Place beef and one bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, about 1 to 1 1/2 hours. Remove meat from the stock (save the stock for another use), allow to cool at room temperature, then cut the meat into 2-inch chunks.
Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to 8 minutes. Add the tomatoes, sherry, and the remaining bay leaf, and cook, uncovered, an additional 15 minutes.
When the meat is cool, shred it with your fingers, season with salt and pepper, add it to the tomato mixture, cover, and simmer over low heat for 30 minutes. Remove the bay leaves, garnish with the pimientos and peas, and serve with rice.
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Submitted 6/13/05.
Source: MEMORIES OF A CUBAN KITCHEN by Mary Urrutia Randelman
Submitted By: Carolina
mkpb@bellsouth.net
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