Ingredients
- 2 lbs Flank Steak
- 1 whole Onion Large
- 1 whole Green Pepper thinly sliced
- 1 whole Red Pepper thinly sliced
- 4 cloves Garlic crushed, minced
- 2 tsp Oregano
- 2 tsp Paprika
- 1 tsp Smoked Paprika
- 1/8 tsp Allspice ground
- 1/8 tsp Cloves ground
- 2 tsp Salt Kosher
- 1/2 tsp Black Pepper freshly ground
- 1/2 cup White Wine - Dry
- 1 cup Chicken Stock
- 16 oz Tomatoes, canned crushed
- 6 oz Tomato paste
- 2 whole Bay leaves
- 1 whole Carrot cut in half
- 1 stalk Celery cut in half
- 1 cup Green Olives
- 1/2 cup Red Peppers Roasted
- 1/4 cup Pimientos
- 2 tbsp Capers optional
- 1/3 cup Parsley Fresh, chopped
Instructions
- Season the beef with salt and freshly ground pepper.
- Heat oil in a Dutch oven over high heat. Add the beef and brown generously on all sides. Transfer the beef to a plate.
- In the same Dutch oven, add the sliced vegetables to the pot and cook over medium heat for 15-20 minutes until camelized. Add the garlic and spices, cook for about 2 minutes. Add the white wine and bring to boil. This is to deglaze the bottom of the pot releasing those flavours left by the meat.
- Add the stock, crushed tomatoes, tomato paste and bay leaves. Simmer for about 5 minutes.
- Return the roast to the pot along with the pieces of carrots and celery. Bring to a boil, reduce the heat to low, cover and simmer for 3-4 hours or until the beef is fork tender and falls apart easily. Dicard the celery, carrots and the bay leaves.
- On a separate plate, shred the beef using a fork and place back in the pot.
- Stir in the olives, roasted peppers, capers (optional), and pimentos. Simmer uncovered to thicken the sauce for 25-30 minutes. Stir in parsley and salt and pepper to taste.
Nutrition
Calories: 243kcal | Carbohydrates: 11g | Protein: 27g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 1453mg | Potassium: 873mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1756IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 4mg