Sorry I haven't been posting here. We have been ordering delivery from restaurants in Hoboken ( Its greek to me, karma kafe) or I have been doing the recipes I posted here before. So, no new recipe to post this last 2 weeks. I made this recipe last year for the first time when I didn't have the blog yet. So, I made it today again and here's how I made:
Ingredients
· 1 pound skirt steak or flank steak
· 1 medium onions, coarsely chopped and separated into 2 parts
· 1 carrots, coarsely chopped
· 1 celery stalk, coarsely chopped
· 2 bay leaves
· 1 tablespoons olive oil
· 2 garlic cloves, minced
· 1 jalapenos, minced
· 1 green bell peppers, seeded and chopped
· 1/2 teaspoon salt
· 3 fresh plum tomatoes, seeded and chopped or 1/3 big cans chopped tomatoes
· 1/4 cup finely chopped parsley leaves
· 1 teaspoons dried oregano
· 1/4 teaspoon ground cumin
Directions
1. In a large stock pot, put in the meat, 1/2 chopped onions, carrot, celery and bay leaf. Cover with water by 2 inches. Bring to a simmer and cook, uncovered, for 1 1/2 to 2 hours.
2. When meat is very tender, turn off heat and let meat cool in liquid for 20 min, remove from broth. Set aside. Discard vegetables and strain broth through a sieve. Return broth to heat, and boil to reduce by half, about 20 to 30 minutes. When meat is cool, cut off any fat and pull into shreds about 2 inches wide.
3. While broth is reducing, heat oil in a large skillet. Over medium heat, cook the remaining half of onions, the garlic, jalapenos, green peppers and 1/2 teaspoon salt until softened, about 10 minutes. Stir in 1 tablespoon of salt.
4. Stir in 1 cup reduced broth and tomatoes. Cook for 10 minutes over medium heat. Stir in shredded meat, parsley, oregano, and cumin. Cook 10 minutes more.
Serve with white rice.
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