Ingredients
- Sauce:
- 1 2-pound flank steak
- 1 bay leaf
- 1 small onion
- 1 whole ripe tomato
- 1 celery rib
- 1 Tbsp. salt
- 1/4 cup olive oil
- 1 small onion, finely chopped
- 1/2 green pepper, finely chopped
- 2 + garlic cloves, minced
- 1 bay leaf
- 1/2 tsp. oregano
- 1/4 tsp. cumin
- 1 (10.5 oz) can tomato sauce
- 1/4 tsp. sugar
- 1 Tbsp. wine vinegar
- 1/2 cup stock from cooked meat
- 1 tsp. salt
- 1/4 cup burgundy wine
Preparation
Step 1
In a suitable soup kettle, place the meat, bay leaf, whole onion, tomato, celery rib cut in half, and the salt. Cover with cold water and bring to a rapid boil. Skim several times. Lower heat and cook until meat is tender (approx. 1 hour). Allow meat to cool in stock, then remove to platter and shred. Strain stock and reserve it to be used in sauce and the rest for a hearty soup.
Heat oil in large skillet. Add onion and green pepper and sauté until transparent. Add the garlic, bay leaf, oregano, cumin, and cook 5 minutes longer.
Combine tomato sauce, sugar, vinegar, stock, salt, and wine. Add to sauté. Stir to mix well and bring to a boil. Lower heat and cook for approximately 30 minutes, stirring at intervals.
In a 2.5 quart casserole with cover, place the shredded meat. Pour sauce over the meat and mix well. Cover and simmer for another 20-30 minutes, stirring occasionally. Serve over rice.