Recipe - Flank Steak With Black Beans And Rice

1 One half pound Flank steak
3 tablespoon Vegetable oil
2 Bay leaves
5 cup Beef stock
4 tablespoon Olive oil
2 Onions; chopped
6 Garlic cloves; minced
1 tablespoon Dried oregano
1 tablespoon Ground cumin
2 lg Tomatoes; seeded, chopped
Salt; to taste
Freshlyground black pepper;
to taste
Caraotas Negras (Black
Beans); see * Note
Cooked white rice
2 tablespoon Vegetable oil
6 Eggs

* Note: See the "Caraotas Negras (Black Beans)" recipe which is included in
this collection.

Season steak with salt and pepper. Heat vegetable oil in heavy large
skillet over high heat. Add steak and cook until browned on all sides. Add
bay leaves and stock. Reduce heat and simmer slowly until steak is very
tender, turning occasionally, about 2 hours. Remove from heat and allow
meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup
cooking liquid; reserve remaining cooking liquid for another use. Heat
olive oil in heavy large skillet over mediumhigh heat. Add onion and saute
until golden. Add garlic, oregano and cumin and saute until fragrant. Add
tomatoes and continue to cook until most of liquid evaporates. Add shredded
meat and 1 cup reserved cooking liquid. Season to taste with salt and
pepper. Arrange the beef, rice and beans on a rectangular platter in three
rows with the rice in the center (it should look like the Venezuelan flag).
Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into
skillet. Fry until softly set. Serve atop beans, meat and rice. This recipe
yields 6 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK (Show # TH1E10 broadcast 01291997)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02041997

Recipe by: Susan Feniger and Mary Sue Milliken

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Mar 16,
1998