| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Cuban |
Beef, Florida |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Onions — sliced |
| 2 |
|
Bell peppers — sliced |
| 1 |
ts |
Black pepper |
| 2 |
|
Cloves garlic — mashed |
| 1 |
ts |
Oregano |
| 4 |
|
Bay leaves |
| 1/4 |
c |
Vegetable oil |
| 5 |
lb |
Beef eye of round |
| 1/4 |
c |
Red wine |
| 2 |
tb |
Vinegar |
| 4 |
c |
Chicken broth |
| 2 |
c |
Tomato puree |
| 2 |
|
Cloves garlic — chopped |
|
|
Salt — to taste |
| 1/2 |
ts |
Ground cumin |
INSTRUCTIONS
SAUCE INGREDIENTS:
Place the onions and bell peppers in a bowl and add the black pepper,
garlic, oregano and bay leaves. Let stand for 30 minutes. Preheat the oven
to 350 degrees. Heat the oil in a large oven-proof cooking pot. When the
oil is hot, add the vegetable mixture from bowl and saute until soft. Add
the roast and brown on all sides for 5 minutes, or so. Add the wine and
vinegar and allow to reduce briefly. Add 2 cups of the broth and all the
remaining sauce ingredients. Bring to a boil, then place in the oven for 1
hour. Check at intervals, adding the remaining 2 cups of chicken broth, if
needed. Remove the meat from the oven and let sit for 30 minutes. Strain
the sauce. To serve: slice the meat about 3/4-inch thick and serve with the
sauce.
Posted to EAT-L Digest - 26 Jun 96
Date: Thu, 27 Jun 1996 15:36:20 -0400
From: Aunt Salli <honn@ICANECT.NET>
Recipe By : Padrino's (Sunshine Magazine 6-23-96)
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