Not much paleo-ization is needed for this classic Cuban dish. Chop, dump into a pot, and let the heat do all the work. As Ina would say…how easy is that?
- 1 ½ lbs flank steak, cut into 1/3′s*
- 1 14.5 oz can fire roasted tomatoes
- 2 c stock (any kind)
- 2 handfuls of green, pimento stuffed, olives
- 2 yellow onions, sliced in ½ moons and then into strips
- 3 red peppers, sliced in ½, then sliced into strips
- 2 T olive juice
- 1 T cumin
- 1 t garlic powder
- hot sauce, to taste
- s & p
Dump all the ingredients into a medium sized soup/casserole pot (anything you have w/ high sides that will fit a lid). Place the stove heat on medium, cover with the lid and let simmer for 1 hour. Remove the lid and simmer for another hour. You’re looking for beef that’s easily shredded. Take out the beef pieces and place onto a cutting board. Use two forks (one to hold the meat in place and the other to shred) to pull, (against the grain of the meat) it into nice, thin shreds. Put the shredded beef back into the pot. Stir it around and serve. Traditionally, this Cuban dish is served with rice, we made smashed plantains…a recipe (not that it really needs a recipe) we will post in the next few days. Promise.
*Why 1/3′s? I wanted the meat to be in smaller pieces so it would tenderize quicker. I’d bet that if you sliced the flank steak into 1/4′s ,or thin strips, before you started cooking, it would take even less time to tenderize. I’d be interested to hear the results, if any of you try this.