1. Cut flank steak crosswise into thirds. Place the flank
steak in a dutch oven. Add carrots, quartered onion, 1 teaspoon
salt, 1/8 teaspoon freshly ground pepper, bay leaf & 3
cups of water. Bring to a boil & reduce heat. Cover, &
simmer for about 2 hours or until meat will shred easlily.
Strain stock to remove vegetables & bay leaf. Pull meat
apart into shreds and put aside.
2. In a medium saucepan cook the chopped onion, bell pepper,
and garlic in hot olive oil, until onion is tender but not
brown. Stir in the undrained tomatoes, the 1/2 teaspoon salt,
ground cinnamon, cloves, and 1/8 teaspoon freshly ground pepper.
Bring to a boil, reduce heat and simmer for 30 minutes.
3. Stir in shredded meat and enough of the reserved, defatted
stock to moisten (usually about 1/4 to 1/2 cup). Stir in capers
and heat through, stirring constantly. |
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