Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
Heat the vegetable oil over medium heat. Sear the meat on all sides, for approximately 4 minutes on each side. Reserve.
Step 2
In a large skillet or pot place the meat, tomato sauce, 6 cups of beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leaves, and salt. Bring to a boil, reduce the heat, and cook in a simmer for 2 hours, until the beef is tender.
Step 3
Remove meat from heat, reserve broth. Once meat has cooled down, shred and reserve.
Step 4
Heat the oil in a 10-inch skillet over medium heat. Add the onion, red and green bell pepper and salt. Sauté until the onion is translucent.
Step 5
Add the garlic and salt, and continue to cook for about 2 additional minutes. Add the tomato paste, olive oil and vinegar, 1 cup reserved broth, bring to a boil and then reduce to a simmer.
Step 6
Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
Step 7
Adjust seasonings to taste. Serve with white rice and fried plantains.
Your folders
allrecipes.com
4.4
(723)
4 hours
Your folders
thelemonbowl.com
5.0
(2)
240 minutes
Your folders
marthastewart.com
Your folders
cookedbyjulie.com
5.0
(8)
290 minutes
Your folders
cookedbyjulie.com
5.0
(8)
290 minutes
Your folders
cooking.nytimes.com
4.0
(711)
Your folders
bonappetit.com
4.6
(17)
Your folders
foodnetwork.com
4.6
(12)
25 minutes
Your folders
mealprepmanual.com
5.0
(5)
270 minutes
Your folders
themagicalslowcooker.com
5.0
(78)
540 minutes
Your folders
allrecipes.com
5.0
(17)
2 hours, 30 minutes
Your folders
seriouseats.com
4.5
(4)
Your folders
theforkedspoon.com
5.0
(1)
120 minutes
Your folders
knorr.com
200 minutes
Your folders
budgetbytes.com
4.6
(53)
240 minutes
Your folders
theroastedroot.net
4.5
(11)
Your folders
acalculatedwhisk.com
4.5
(84)
1 hours, 40 minutes
Your folders
skinnytaste.com
5.0
(2)
270 minutes
Your folders
foodnetwork.com
1 hours