This is a very popular cuban dish, served with cubes of sirloin tip beef, and potatoes in a dense stew that will fill any appetite, even a Cuban's appetite!
Serving Size: 6
2 lbs top sirloin tip lean beef (cut in 2 inch cubes)
2 large potatoes (peeled, cubed)
2 tbsp olive oil
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
16 ounces tomato sauce
1 small pack of frozen green beans
1 cup red wine
1 tspn cumin
1 tspn oregano
2 cups water
2 tspn salt
1 tbsp capers
1 bay leaf
3 tbsp vinegar
salt and black pepper
For this recipe, you will need a large saute pan or a pressure cooker. The saute pan with take longer to cook with. Prepare the beef by lightly sprinkling salt and pepper around all sides. Set aside. Heat the oil over medium-high heat in a large saute pan. Saute the bell peppers, onions for a couple of minutes until the onion is translucent. Then add the garlic, and saute for an additional 2 minutes.
Add the tomato sauce, cumin, oregano, salt, wine, vinegar, capers, water and bay leaf. Stir ingredients well. Add beef. Stir the beef with the ingredients, then bring to a boil. Lower heat to low, cover, and let simmer for 1 hour. Beef should be fork tender, if not continue to cook. After 1 hour, add the potatoes and green beans, and allow to cook until the potatoes are tender. Serve with white rice, enjoy!