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- 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 ingredients. Add
tomato sauce, tomato paste, and meat broth mixing into shredded meat. Add salt and pepper.
Cook
for 40 minutes or so.
Serve over bed of cooked rice garnished with peas or use as a sandwich
filling.
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