| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Eggs | Venezuelan | Beef, Main dish | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Flank steak |
| 3 | T | Vegetable oil |
| 2 | Bay leaves | |
| 5 | c | Beef stock |
| 4 | T | Olive oil |
| 2 | Onions, chopped | |
| 6 | Garlic cloves, minced | |
| 1 | T | Dried oregano |
| 1 | T | Ground cumin |
| 2 | Tomatoes, seeded chopped | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| Caraotas Negras, Black | ||
| Beans see * Note | ||
| Cooked white rice | ||
| 2 | T | Vegetable oil |
| 6 | Eggs |
INSTRUCTIONS
Note: See the "Caraotas Negras (Black Beans)" recipe which is included in this collection. Season steak with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add steak and cook until browned on all sides. Add bay leaves and stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2 hours. Remove from heat and allow meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup cooking liquid; reserve remaining cooking liquid for another use. Heat olive oil in heavy large skillet over medium-high heat. Add onion and saute until golden. Add garlic, oregano and cumin and saute until fragrant. Add tomatoes and continue to cook until most of liquid evaporates. Add shredded meat and 1 cup reserved cooking liquid. Season to taste with salt and pepper. Arrange the beef, rice and beans on a rectangular platter in three rows with the rice in the center (it should look like the Venezuelan flag). Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into skillet. Fry until softly set. Serve atop beans, meat and rice. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-1E10 broadcast 01-29-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest by Nancy Berry <[email protected]> on Mar 16, 1998
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