Sunday, May 29, 2016

Cuban Shredded Beef Recipe

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.

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