Venezuelan Beef (Carne Esmechada)
Ingredients:
750gm beef steak (e.g. rump, sirloin)
3 bay leaves
water or stock
2 teaspoon oil
1 onion, chopped
4 garlic cloves, chopped
1 green capsicum , deseeded and chopped
6 tomatoes, chopped
salt
½ teaspoon wine vinegar
Method:
Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.
Remove the beef from the pan and when cool enough to handle, shred into pieces. Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes until softened.
Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil. Reduce the heat, cover and simmer for about 30 minutes and serve while hot.
Serving Suggestions:
Serves 4
