First cook the sofrito and set aside.
1/4 cup olive oil
1 Tbl minced garlic
1 medium onion finely chopped
1/2 green pepper finely chopped
1/2 cup tomato sauce
1/4 cup water
1/8 tsp oregano
1/4 tsp salt
2 Tbl vinegar.
Cook garlic, onion, and green pepper in olive oil until translucent. Add remaining ingredients and cook over medium-low heat, stirring.
Cuban Shredded Beef
1 pound flank steak
2 quarts water
1 carrot chopped
1 onion chopped
4 cloves garlic crushed
1/2 green pepper sliced lengthwise
1/2 cup sofrito
1/2 cup meat broth reserved from cooking steak
1 Tbl white cooking wine
1/4 cup sweet peas
2 oz pimiento strips
salt to taste
Boil meat in water with carrot, onion, garlic, and green pepper for 15 minutes.
Reduce heat to medium-low and cook for 2 hours or until meat is tender and well done.
Pound the meat, fraying the fibers until you have thread-like strips.
Place beef in a pan with the sofrito, broth, cooked carrots, cooking wine, and peas. Salt to taste. Pour in juice from pimiento jar and add a few strips of pimiento.
To serve, arrange meat on top of toasted bread. Accompany with fried plantains, rice, and black beans.