2 lbs flank steak
\n2 Tbs olive oil
\n1 lg onion, sliced thin
\n1 each red, yellow & green pepper, sliced
\n5 garlic cloves, minced
\n2 tsp dried oregano
\n2 tsp ground cumin
\n2 tsp sweet paprika
\n1 tsp smoked paprika
\n1\u20448 tsp ground allspice
\n1 Tbs salt, 1\u20442 teaspoon ground pepper
\n1\u20444 tsp cayenne pepper
\n1 cup white wine
\n3 cups chicken broth
\n1 15 oz can crushed tomatoes
\n3 Tbs tomato paste
\n3 bay leaves
\n1 carrot, chopped
\n1 stalk celery
\n1 cup pitted, pimento stuffed, green olives
\n1 cup roasted red peppers, drained, sliced thin
\n3 Tbs capers, drained
\n1\u20443 cup fresh parsley
\nWhite rice for serving<\/p>\n
1. Heat oil in large stockpot. Salt & pepper meat. Brown meat on each side. Remove meat from pan.
\n2. Saute\u0301 peppers & onions on low heat, about 5 minutes, add garlic for 30 seconds.
\n3. Add crushed tomatoes, spices, tomato paste, bay leaves, broth, carrots, celery stick & wine. Stir well.
\n4. Add meat back into pot, make sure liquid covers meat. Add water if necessary. Cover & simmer over low heat for 3-4 hours, stirring occasionally & insuring meat is submerged.
\n5. Remove meat to cutting board. Hold it still with a fork & shred into long strips with another fork. Return meat to stockpot.
\n6. Add thinly sliced, roasted red peppers, olives & capers. Simmer uncovered, stir occasionally to reduce liquid. If you need to add more broth through the process you can. Remove celery stalk, crush carrots with fork, stir in parsley, serve with white rice and black beans. This can be prepared 2 days in advance. It gets better with time.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 2 lbs flank steak 2 Tbs olive oil 1 lg onion, sliced thin 1 each red, yellow & green pepper, sliced 5 garlic cloves, minced 2 tsp dried oregano 2 tsp ground cumin 2 tsp sweet paprika 1 tsp smoked paprika 1\u20448 tsp ground allspice 1 Tbs salt, 1\u20442 teaspoon ground pepper 1\u20444 tsp…<\/span><\/p>\n","protected":false},"author":2,"featured_media":18878,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[62,7],"tags":[],"class_list":["post-18877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-beef","category-main-dishes"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=18877"}],"version-history":[{"count":3,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18877\/revisions"}],"predecessor-version":[{"id":20060,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/18877\/revisions\/20060"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/18878"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=18877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=18877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=18877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}