Salt-Dried Beef Stew (Aporreado de Tasajo)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1/2 cup pure Spanish olive oil 2 medium-size onions, halved and thickly sliced 2 medium-size green bell peppers, seeded and cut into thin strips
4 cloves garlic, finely chopped 1 cup drained and chopped canned whole tomatoes or prepared tomato sauce 1/2 cup dry sherry
pinch of dried oregano 2-1/2 pounds tasajo (salt-dried beef), desalted, cooked until tender, and 1 cup of its cooking liquid reserved salt and freshly ground black pepepr to taste



1 In a large saucepan, heat the olive oil over low heat until fragrant, then cook the onions, bell peppers, and garlic, stirring, until the onions are tender, about 5 minutes. Add the tomatoes, sherry, and oregano and cook, uncovered, another 10 minutes. Set aside.
2 Cut the cooked beef into 2-inch chunks and shred it. Return the tomato mixture to the stove over low heat, add the beef and reserved cooking liquid, and simmer, uncovered, 25 to 30 minutes. Correct the seasonings and serve hot with Arroz Blanco (perfect white rice).
3 The dish improves in flavor if prepared serveral days ahead of time, cooled, and refrigerated. To reheat, simmer it, covered, over low heat for 30 to 35 minutes.

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