Cuban Cooking
Clean the flank steak of fat. Cut in very large pieces. Place in a deep pot covered with the water. Simmer until the meat is cooked through and can be easily pierced with a thin knife. Remove the meat from the broth and allow it to cool. (Save the broth for another use, such as vegetable soup.)
Pound the meat, which breaks any connecting tissue and makes pulling apart easier, then knead each piece of meat with your hands until you can easily shred it in thin, short strips the width of spaghetti.
In a large skillet or Dutch oven heat oil over medium heat. Saute the onion, green and red pepper, garlic, salt, pepper and spice mixture. Add the tomato sauce and simmer 5 minutes.
Add the shredded meat, wine and reserved broth. Simmer, covered, at low heat for 20 minutes.
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Last time this page was edited August 24, 2015
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