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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Cuban

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat. | 2. Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid. | 3. Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	8	tablespoons		954.72	0.0	0.0	108.0
steak	3	lb	cut	1672.8038	0.0	294.3047	46.1041
salt			coarse	-	-	-	-
black pepper				5.773	1.4708	0.239	0.075
spanish onion	3		peeled cut sliced	-	-	-	-
bell pepper	3		cut sliced	-	-	-	-
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
chicken stock	1	quart		-	-	-	-
bay leaf	2			-	-	-	-
black pepper	1	teaspoon		5.773	1.4708	0.239	0.075
cumin	1	pinch	ground	0.4922	0.0581	0.0234	0.0292
garlic clove	3		sliced	-	-	-	-
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
tomato	1 1/2	cups	crushed	62.1	13.77	3.24	0.54
tabasco sauce	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.