INGREDIENTS

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 -  jpmd44a@prodigy.com  02-04-1997  Recipe by:
Susan Feniger and Mary Sue Milliken  Posted to MC-Recipe Digest by
Nancy Berry <nlberry@prodigy.net> on  Mar 16, 1998

A Message from our Provider:

“God is bigger than any church”