The archipelago of The Canary Islands, though just off the coast of Africa, is officially part of Spain. The islands would be the last stop ships made on their way to The New World, and the first stop on their way back. This meat dish originated there and made its way to both Spain and Latin America.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 (2-pound) skirt steak
- 1 carrot, peeled and cut into 1-inch cubes
- 1 yellow onion, quartered
- 1 stalk celery, cut into 1-inch cubes
- 2 cloves garlic, smashed
- 1 bay leaf
- ½ teaspoon whole black peppercorns
- 1/2 cup canned diced tomatoes, drained
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 small green bell pepper, ribs and seeds removed, thinly sliced
Preheat oven to 350°F.
In a medium ovenproof Dutch oven or heavy pot, place steak, carrots, yellow onions, celery, garlic, bay leaf, and peppercorns. Cover with water, and put a lid on the pot. Transfer to the oven and bake until the steak is tender and falling apart, about 2 hours.
Transfer meat to a plate, and let cool. Strain liquid and return to pot, discarding vegetables and spices. Bring to a boil and reduce by about half, simmering rapidly for about 20 minutes. Shred meat when it is cool enough to handle. Return meat to strained sauce, add diced tomatoes, and keep warm over low heat.
In a large sauté pan, heat olive oil over medium-high heat. Add red onions and bell peppers, and sauté until softened and tender, about 10 to 12 minutes. To serve, combine shredded meat with sautéed onions and peppers. Arrange on a serving plate and drizzle sauce on top.
As published in Joy of Kosher with Jamie Geller (Purim 2012) - Subscribe Now