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4 pounds beef rump roast
Olive oil for browning
Flour for dusting
Salt and pepper
1 medium green pepper, rough cut
1 medium onion, rough cut
5 cloves garlic, crushed
In a large Dutch oven or large skillet
Add olive oil
Dust meat with flour, salt, and pepper
Brown on all sides
Then add veggies and garlic
Add water up to top of meat but not over it...
Simmer about three and a half hours (adding more water if needed)
When done, discard water and veggies
Shred meat. Set aside
SAUCE:
2 small onions, sliced
2 green peppers, seeded, sliced
28 ounce can crushed tomatoes
6 ounces tomato paste
¼ cup white vinegar
5 garlic cloves, minced
3 green olives chopped
2 teaspoons ground cumin
2 bay leaves
Freshly ground black pepper to taste
Salt as desired
OPTIONAL:
¼ teaspoon crushed red pepper flakes
Serves 6 - 8
In same skillet you cook meat in...
Add olive oil and saute the onions, green peppers until limp
Then add rest of ingredients...
Simmer for 50 minutes — remove bay leaves
ADD shredded meat to sauce last 20 minutes of cooking
SERVING:
Perfect over rice and beans...ENJOY!
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