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The
The
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#
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oz
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Beef (1)
Salt
Pepper
Annato Oil (2)
-- Seasoning
Cumin Seeds
Allspice
Adobo (3)
Sasón (4)
Oregano
-- Onion Mix
Onion
Cubanelle (5)
Garlic
-- Broth
Broth, Chicken (6)
Lemon Juice
Soy Sauce
Bay Leaves
Water
-- Aromatics
Bell Pepper red
Bell Pepper green
Onion, white
Cilantro
Olives, Spanish
Capers
-- Final
Beef
Broth
Garlic
Tomato Sauce (7)
Pique
Wine, White
Salt
Pepper
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Do Ahead - (35 min)
- Prepare Pique if not on hand.
- Prepare Adobo and
Sazón if not on hand.
Prep - (10 min)
- Grind CUMIN and ALLSPICE. Mix all Seasonings items.
- Quarter ONION lengthwise. Cap and core CUBANELLE
(tougher skinned chilis need not be peeled). Peel GARLIC and
lightly crush. Mix all.
- Prep BROTH as needed.
- Squeeze LEMON JUICE. Add to Broth along with SOY SAUCE
and BAY LEAVES.
Aromatics - (15 min) - Can be prepared while
the Beef is simmering.
- Cap and core BELL PEPPERS. Cut into strips about 2 inches
long and 1/4 inch wide.
- Quarter ONION Lengthwise and slice thin crosswise. Add to
Bell Peppers
- Chop CILANTRO small and add to Bell Peppers. Measure is after
chopping moderately packed.
- Slice OLIVES crosswise in half or thirds depending on size.
Drain CAPERS. Add both to Bell Peppers.
Beef - (3 hrs)
- Select a wide heavy bottomed Sauté pan (3-1/2 qt) or similar.
It must be coverable.
- Cut BEEF to fit your pan. You want to pull it into shreds about
2-1/2 inches long after cooking, so keep in mind it will shrink some
lengthwise in cooking.
- Coat Beef on both sides with the Salt and Pepper.
- Heat Annatto Oil over moderately high heat and, in batches, fry
Beef on both sides until lightly browned. Be careful not to
burn the Annatto or the fond that adheres to the pan. Set Beef aside.
- Stir Onion mix into the pan and fry over moderate heat until
Onion is just translucent, minding that the fond doesn't burn. Chocolat
is OK, black is not.
- Stir in Seasoning mix until well distributed. Stir in Broth
mix, and bring to a simmer, scraping up the fond adhering
to the pan, incorporating it into the liquid.
- Return Beef to the pan. Pour in Water to just cover the
Beef. Bring to a boil, turn to a simmer, cover and let simmer for 2-1/2
hours until the Beef is very tender. Remove to the cutting board.
- Boil down the broth (if necessary) until you have just 2-1/2cups.
Strain through a wire strainer reserving all liquid. Measure,
and if you have less than 2 cups, add Broth or Water to bring it to 2
cups.
- Pull the Beef into thin shreds 2 to 3 inches long.
Final - (25 min)
- Place Shredded Beef in a wide pan.
- Crush 3 cl GARLIC and chop very fine. Add to Beef.
- Stir in Broth and Tomato Sauce until well distributed.
- Stir in Aromatics mix, Pique, and White Wine.
- Bring to a simmer, cover, and simmer for about 20 minutes.
- Serve hot - see Serving.
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