Spicy Cuban Flank Steak with Mushrooms

 
INGREDIENTS

7 1/2 pounds flank steak; cut in 3-inch squares
2 1/4 pounds onions, chopped
6 bay leaves
3 tablespoons coarse salt
1 teaspoon fresh ground black pepper

Sauce:
1 1/2 cups annato oil; divided*
3 pounds onions; finely chopped
2 1/2 pounds sweet green peppers; cut in 1-inch squares
1 pound carrots; coarsely chopped
6 cloves garlic; finely chopped
1/2 tablespoon jalapeno pepper; finely chopped
1 1/2 quarts of tomatoes (8 pounds); peeled, seeded and cut into 1-inch cubes
2 tablespoons coarse salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon fresh ground black pepper
Beef stock or water as needed

4 1/2 pounds, button, fresh white or crimini mushrooms
2/3 cup capers; rinsed and drained
Roasted sweet red pepper or pimiento strips; for garnish, as needed

DIRECTIONS

• Put steak and next 4 ingredients in large pot; add water to cover and simmer, covered, about 1 1/2 hours until tender. Set aside to cool.
• Remove and coarsely shred meat. Set aside. Strain and reserve liquid. Discard onions.
• To make sauce, heat 1 cup oil in pan; sauté onions and next 4 ingredients until soft, about 5 minutes.
• Stir in tomatoes and seasonings. Cook over high heat until mixture thickens.
• Stir in shredded meat and reserved cooking liquid, adding beef stock or water to make 1 1/2 quarts. Heat through. Reserve.
• Before serving, heat remaining 1/2 cup oil and sauté mushrooms until browned. Stir into sauce with capers. Cover and reheat. Keep hot.

   

Per Order:

• Serve 1 1/3 cups hot meat mixture garnished with red pepper strips.

*A vegetable oil colored with annato often used in Cuban cooking.  Plain vegetable oil can be substituted.

Yield:  (24 servings)