Cuban Flank Steak And Pepper Stew - cooking recipe

Ingredients

8 tablespoons olive oil
3 lbs flank steaks, cut crosswise in 6 pieces
coarse salt
black pepper
3 large Spanish onions, 1 peeled and cut in large dice, 2 sliced
3 bell peppers, 1 cut in large dice, 2 sliced
2 tablespoons vinegar
1 quart chicken stock
2 bay leaves
1 teaspoon black pepper
1 pinch ground cumin
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 1/2 cups crushed tomatoes
1/2 teaspoon Tabasco sauce

Preparation

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.
Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
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.