2 lb. flank steak, cut into large cubes
1 large onion, chopped
2 cloves of garlic, chopped
1 large green pepper, chopped
salt and pepper
2 tsb chopped parsley
In a casserole place meat, 1/2 teaspoon of salt, cover with water and bring to a boil. Simmer over low heat for 2 1/2 to 3 hours or until meat is very tender. ( Use a pressure cooker to reduce cooking time). Remove meat from pan and shred using two table forks . You should end up with fine meat threads. Do not discard the water or beef stock. To a pan, add 2tbs. of olive oil and sauté the onion and green pepper until the onions are translucent. Add the garlic, tomatoes, bay leaf paprika, cooking wine, 1/2 tsp of salt and 1/4 tsp of pepper. Cook for a few minute until tomatoes are soft. Add the beef stock , 1/2 sweet pimento chopped, bread crumbs and finally the shredded beef. Simmer over low heat for another 25 minutes, stir occasionally. Adjust for salt and pepper.
Garnish with chopped parsley and strips of sweet pimentos.
Serve with white rice and fried sweet plantains. You may also serve black beans as a side dish.
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