| |
|
What You Need:
(To Serve: 8)
|
|
|
|
One 3½-pound beef chuck or pot roast
Salt and freshly ground black pepper to taste
1/3 cup olive oil
1 cup water
1 large yellow onion, peeled and sliced
2 cloves garlic, peeled and crushed
1 green bell pepper, cored, seeded, and chopped
1 cup tomato sauce
1 teaspoon salt
1 bay leaf
½ cup dry wine
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Rub salt and pepper into the meat. Heat a large covered frying pan or stove-top casserole and add a bit of the oil. Brown the meat well on both sides, and then add about 1 cup of water. Cover and simmer until very tender, about 2 hours.
|
2. If the pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from the pan; debone and shred the meat. Set aside in a bowl, along with the pan juices.
|
3. Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more.
|
4. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more.
|
5. Serve with rice or salad.
|
|
|
|
|
