Carne Esmechada

Carne Esmechada

Ingredients

• 675 g / 1½ lb beef steak (e.g. rump, sirloin)
• 3 bay leaves
• water or stock
• 2 tbsp oil
• 1 onion, chopped
• 4 garlic cloves, chopped
• 1 green (sweet pepper), de-seeded and chopped
• 6 tomatoes, chopped
• salt
• ½ tsp wine vinegar
• 1 tbsp adobo

Directions

1. Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.
2. Remove the beef from the pan and when cool enough to handle, shred into pieces.
3. Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes until softened.
4. Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil.
5. Reduce the heat, cover and simmer for about 30 minutes.