Cullen's Cuban Old Clothes Flank Steak
One 2 1/2-pound flank steak, cut in half
2 x Bay leaves
1/4 cup Pure Spanish olive oil
1 lrg Onion, cut in half and each half thinly sliced
1 lrg Green bell pepper, seeded and cut into thin strips
2 x To 3 cloves garlic, finely chopped
2 cup Drained and chopped canned whole tomatoes
1/2 cup Cooking sherry
Salt and freshly ground black pepper to taste
1/2 cup Finely chopped drained pimientos for garnish
1/2 cup Drained canned early sweet peas, for garnish, optional
1 x Place the beef and 1 bay leaf in a large saucepan, cover with salted
Method :
Water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2
hours. Remove the meat from the stock (save the stock for another use), allow to
cool at room temperature, then cut the meat into 2-inch chunks. 2. Meanwhile, in
a large skillet, heat the oil over low heat until fragrant, then cook the
onions, bell pepper, and garlic, stirring, or until the onions are tender, 6 to
8 minutes. Add the tomatoes, sherry, and the remaining bay leaf, and cook,
uncovered, an additional 15 minutes. 5. When the meat is cool, shred it with
your fingers, season with salt and pepper, add it to the tomato mixture, cover,
and simmer over low heat for 50 minutes. Remove the bay leaves, garnish with the
pimientos and peas, and serve with Arroz Blanco The dish can be prepared a day
or two in advance, cooled, and refrigerated, and then simmered, covered, over
low heat until heated through, 50 to 35 minutes.
Makes 6 to 8 servings