Cuban Stew

I love a good stew particularly in the fall and winter months. I made this the other night and it was really yummy.

2 large flank steaks (4 lbs)
8 cups water
2 bay leaves
2 onions, sliced
2 red peppers, sliced
2 green peppers, sliced
2 yellow peppers, sliced
10 whole clobes
2 cinnamon sticks
1 28 ounce can of peeled tomatoes, coarsley chopped
1/4 cup capers, rinsed

In a large dutch oven (like a Le Crueset pot), heat up some olive oil and brown the flank steaks (after seasoning them with some salt, pepper and paprika). It will take about 5-10 minutes. Then, after both steaks are done, put them back in the dish and add 8 cups of water. Bring to boil, and then simmer, covered for about 1 1/2 to 2 hours. The meat should be falling apart when done. When the meat is cooled, literally pull it apart into strings.

Take the meat out, and pour out the liquid (reserve this liquid for later).

Now, put in some more olive oil and add the onions and peppers until soft and golden.

Put the cloves, cinnamon and bay leaves in a piece of cheese cloth and tie up. You can use kitchen string to tie. Stir in the tomatoes, capers and 3 cups of the reserved liquid. Simmer for about 15 minutes until the sauce gets thicker. Add the all the meat and serve.

You can make this a day in advance and rewarm.

I served this with warm tortillas, slices of avocado, black beans, cilantro, salsa and hot sauce. It was really good!