Ingredients
- 2 1/2 pound beef flank steak (cut in half)
- 2 bay leaves
- 1/4 cup olive oil (Spanish)
- 1 onion (large 8 ounce onion, halved then thinly sliced)
- 1 green bell pepper (large 8 ounce pepper, cut in thin strips)
- 4 to 5 garlic cloves, minced
- 1 can (16 ounce) whole tomatoes (2 cups, drained and chopped)
- 1/2 cup sherry (cooking sherry)
- 1 jar (4 ounce) pimentos, finely chopped (1/2 cup, for garnish)
- 5 ounces green peas (1/2 cup canned young sweet peas, LeSueur, for garnish)
How to Make
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Step 1: Place the beef and 1 bay leaf in a large pan. Cover with salted water and cook over low heat, covered, until the meat is tender - about 1 to 1 1/2 hours. Remove the meat from the stock and allow to cool slightly then cut into 2 inch chunks.
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Step 2: Meanwhile, in a large skillet, heat the oil over low heat until fragrant, then cook the onions, bell pepper, and garlic. Stir until the onions are tender - about 6-8 minutes. Add the tomatoes, sherry, and the remaining bay leaf. Cook, uncovered, another 15 minutes.
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Step 3: When the meat is cool enough to touch, shred it with your fingers. Season with salt and pepper then add it to the tomato mixture. Cover and simmer over low heat for 30 minutes.
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Step 4: Remove the bay leaves and pour into a serving dish. Garnish with the pimentos and peas, and serve with white rice.
We hope you enjoy this recipe!
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