Cuban beef is slowly cooked until the meat tenderises. It's then shredded to create a rich, tender stew. It's served with white or yellow rice.
- 3½ lbs skirt, flank or braising steak
- 5 cloves of garlic, mashed with 1 teaspoon salt
- 32 ounce can of crushed tomatoes OR 2 cups of tomato sauce
- 2 green peppers, chopped
- 1 tablespoon ground cumin
- 2 onions, chopped
- 1 cup red wine
- 2 bay leaves
- Olive oil
- Salt and pepper to taste
- Do not trim excess fat from meat before cooking, it adds to the flavour and tenderises the meat. You can remove any excess fat when you shred the beef later.
- Season the meat with salt and pepper and lightly dust it with flour.
- In a large pan or casserole pot, brown the meat in oil.
- Add enough water to surround the meat, but not cover it.
- Cover the pan and bring the water to a simmer.
- Cook gently for one to two hours, add a little more water if necessary. Meat will be fork tender.
- Remove from heat and cool.
- Shred the meat. Saute onions, garlic and green pepper in oil until onions are translucent. Add all the remaining ingredients. Add salt and pepper to taste.
- Put the pan on to cook gently for 30 minutes.
- Remove the bay leaves and serve the beef with rice.