Cuban Ropa Vieja


2 1/2 lbs flank steak, cut in strips

5 tablespoons oil

2 1/2 teaspoons minced garlic or 5 cloves garlic, minced

1 large onion, diced

1 red pepper, diced

1/4 teaspoon black pepper

1 (8 ounce) can tomato sauce

1 cup water

6 ounces sofrito sauce

Method of Preparation:

1. Heat 3 tbsp. oil in skillet on medium, brown meat on all sides. Remove from skillet, add remaining oil to skillet, stir in garlic, onion and green pepper and cook until translucent. Stir in black pepper, browned meat, tomato sauce, water and sofrito. Simmer until meat is tender and shreds easily, about 1 hour. Serve on top of rice.