Tuesday, February 21, 2006

Cuban Beef Jerky

This is a unique Cuban dish cooked with dried beef. The beef must be prepared before cooking, to tenderize the meat and remove the salt.
Serving Size: 4

2 lbs dried beef
3 tbsp olive oil
4 garlic gloves (minced)
1 small onion (diced)
1 green bell pepper (diced)
1 tspn oregano
1 tspn paprika
1 bay leaf
1/2 cup white wine
2 tomatoes (chopped)
1/4 cup tomato paste
salt and black pepper to taste

Prepare the beef overnight by soaking it in water in the refrigerator. Place the beef in a large pot with fresh water, and boil to take the salt out of the beef. Boil for 1 hour, then discard the water, put fresh water in the pot, then boil again for another hour to tenderize the meat. You should be able to pull the meat apart after boiling a second time. Smash the beef into long pieces after removing from the water.  Place it aside in a bowl.

To prepare the sauce, in a large pan, heat the olive oil over medium high and saute the onion, garlic, green bell pepper until the onion is translucent. Add the tomatoes and tomato paste with the oregano and stir for a few minutes. Add the beef along with the paprika, bay leaf, white wine and 1 tspn salt and pepper. Stir every few minutes, and continue to cook until the meat is brown and cooked through. Serve with white rice and sweet plantains. Enjoy!

Shop Now!

More Cuban Recipes


Post a Comment

<< Home