This classic dish is served throughout the Carribean, Central America, and Spain. Pair with white rice and black beans for a traditional complete meal.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep15
Hands-On Cook10
Hands-Off Cook60
Passive0
Total Time1 hourhour25 minutesminutes
Recipe Serving Size10servings
Cooking Tools Required
Can Opener, Cutting board, Dutch Oven, Measuring cups and spoons, Top Stove
Ingredients
2 ½poundflank steak
Kosher salt and freshly ground pepper
3tablespoonavocado oildivided
6clovegarliclarge, chopped
1yellow onionsliced lengthwise
2orange bell pepperthinly sliced lengthwise
½teaspoonground allspice
1teaspoondry oregano
1teaspoonground cumin
½cupdry white wineor red wine
1tablespoontomato paste
14ouncecanned diced tomatoes in juice
1cupbeef stock
1bay leaf
1carrothalved
1stalkceleryhalved
½cuppitted Greek olive
¼cupItalian parsleychopped
Instructions
Season flank steak with kosher salt and freshly ground pepper.
Place a large pot over medium-high heat and when hot add 1 tablespoon of the oil.
Sear steak on both sides until nicely browned, about 4 minutes per side. Reserve on a plate.
Add remaining oil to the pot, then add garlic, sautéing for just a minute.
Next add the onions and bell peppers.
Once the vegetables are soft add the allspice, oregano, and cumin. Saute for another minute.
Stir in the wine and let simmer for a couple minutes.
Add the remaining ingredients through to the celery.
Return meat to pot, cover, bring to a boil. Turn heat down to a simmer and cook for 1 hour, until meat is tender and shreds easily with a fork.
Remove bay leaf, carrot, and celery from pot and discard.
Remove beef from pot and shred using 2 forks. Return beef to pot and turn heat up to medium.
Stir in the olives and parsley. Simmer an additional 5 minutes. Adjust seasonings.
Reheating Instructions
Reheat in microwave on full power until heated through.