Carne Seca - cooking recipe

Ingredients

2 lbs flank steaks
1 cup dry red wine
1/2 cup soy sauce
1 cup Worcestershire sauce
1/2 cup red wine vinegar
1 tablespoon black peppercorns, crushed
4 garlic cloves, mashed

Preparation

Place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
With a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
Lay the slices flat in a large glass or enamel baking dish.
Combine the red wine, soy sauce, Worcestershire sauce, vinegar, peppercorns and garlic.
Pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
Remove the meat from the marinade and pat it dry with an absorbent paper towels.
Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
Place in a 175\u00b0F (80\u00b0C) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
Watch it closely; during the last half hour or so the meat can burn quickly.
Let cool completely, then store airtight.