INGREDIENTS
3
lbs Skirt or flank steak
1
Bay leaf
2
Carrots
2
Celery, ribs
6
Garlic cloves
1
Green bell pepper
1
Onion, large
1
Onion
1 1/2 tsp
Oregano, dried
1 cup
Peas, frozen
1
Red bell pepper
1 1 can can
Tomatoes
1
Yellow bell pepper
3 tbsp
Tomato paste
1/2 cup
Pimiento-stuffed spanish olives
10
Peppercorns, whole black
1 tsp
Salt
4 tbsp
Olive oil
2 tsp
Cumin, ground
2 qt
Water
2 cups
Braising liquid plus additional if desired