Carne Asada Boca Ciega

prep time:: 45 min
total time:: 4 hr , 15 minutes

Serving size: 6

Roast peppers before beginning the recipe. Using a meat fork through the stem end, roast peppers individually over an open flame, until skin blisters and blackens. Place them in a covered dish for 15 minutes. Remove from dish and peel by rubbing. Pare any difficult to peel areas.

ingredients

1 - 3 lbs boneless chuck roast -- about 3" thick
2 thick slices wood-smoked bacon
4 cloves garlic, peeled, chopped
3/4 C white onions, chopped
2 green bell peppers, roasted, peeled, thinly sliced
1 red bell peppers, roasted, peeled, thinly sliced
2 C tomato sauce
1/2 C dry white wine
2 C dry red wine or sherry
2 tbsp small capers, drained
1 tsp ground oregano
1 tsp ground cumin
1 tbsp cider vinegar
1 tsp worcestershire sauce
2 bay leaves
salt -- to taste

directions

Heat a Dutch oven. Add bacon and cook until very crisp and brown. With a slotted spoon, remove bacon and set aside. In the same Dutch oven, brown roast well on both sides, then remove to a separate pan. Add garlic, onion, and green and red bell pepper to the pan and sauté until wilted. Put roast back in the sauté. Add tomato sauce, wine, capers, oregano, cumin, vinegar, worcestershire, bay leaves, and salt. Blend sauce ingredients together well. Simmer over low heat until meat is very tender, about 3 1/2 hours. Add water, if necessary, to keep a medium consistency to the sauce. Serve by slicing roast into 2-inch-wide pieces. Crumble bacon and top each serving with a sprinkling. Serve with white rice and a separate bowl of sauce on the side.

notes

I have used roasted peppers in the jar, (usually red only). Drain them on paper towel, then use as listed in the recipe. But I like the flavor better when using freshly roasted and peeled peppers.

Source: Joyce La Fray (¡Cuba Cocina!)