 |
- 1 poblano chile pepper, seeded (or select intensity desired)
- 2 cloves garlic, minced
- 15 ounces can, tomato sauce
- 6 ounces can, tomato paste
- 1 cup water that steak was boiled in or 1 can meat broth
- salt
- pepper
This traditional Cuban dish has a tasty array of seasonings and vegetables to provide a robust
flavor for the shredded beef, especially if allowed to season for a day after making.
Directions
BOILING STEAK:
- Place swiss steak in large pot with water. Add half of onion, half of
green pepper, salt, garlic, and cumin. Bring water to a boil and then reduce heat and simmer for
2 1/2 hours or until swiss steak becomes tender and easily shredded.
Remove from heat and
allow to cool. When cool, remove meat and shred, holding meat with one fork and pulling apart
with another fork.
SAUTEEING STEAK:
Heat olive oil in skillet that is large enough
to hold meat.
Saute second half of onion, a minced clove of garlic, second half of chopped
green pepper, a seeded chile pepper of choice (depending on the intensity desired), and saute
until onion is translucent. Add shredded swiss steak to the skillet and combine with other
|
|
2 |
|
