| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cuban |
Beef, Ethnic |
6 |
Servings |
INGREDIENTS
| 3 |
ts |
Serrano chiles; chopped fine |
| 2 |
lb |
Flank steak |
| 1 |
lg |
Onion; coarsely chopped |
| 1 |
|
Bay leaf |
| 2 |
c |
Water |
| 1 |
ts |
Salt |
| 20 |
ml |
Garlic; chopped fine |
| 2 |
|
Bell peppers; chopped fine |
| 2 |
tb |
Olive oil |
| 4 |
lg |
Tomatoes; peeled and chopped |
| 1/4 |
ts |
Cinnamon |
| 1/2 |
ts |
Ground cloves |
| 2 |
|
Carrots; diced |
INSTRUCTIONS
Simmer the steak, half the onion, salt, and the bay leaf in the water for
an hour and a half or until the meat is tender. Remove the steak, strain
the liquid, and reserve the stock. Cut the steak into strips 1/4 inch wide
by 2 to 3 inches long.
Saute the remaining onion, chiles, garlic, and bell pepper in the olive oil
until soft. Stir in the tomatoes, cinnamon, cloves, and the carrots. Cook
until the vegetables begin to break down and the mixture is thick.
Add the meat to this sauce along with a cup of the reserved stock and cook
until the meat is thoroughly heated.
Serve with rice.
Heat Scale: 3 Source: "The Fiery Cuisines," by Dave DeWitt and Nancy
Gerlach, 1984.
: St. Martin's Press, New York.
Posted to MC-Recipe Digest V1 #1021 by The Meades <kmeade@idsonline.com> on
Jan 18, 1998
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