Venezuelan Shredded Beef

• 1 can (14 oz.) low sodium beef broth
• 1 cup water
• 1-1/2 lb. boneless beef chuck steak, trimmed of all fat and cut into 5-6 pieces
• 1 bay leaf
• 3 tbsp. olive oil
• 1 lg. onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 4 md. tomatoes, peeled, halved, seeded, and coarsely chopped
• 2 tbsp. chopped fresh oregano
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 3 lg. very firm bananas
• 3 cups hot cooked white rice
• 2 cups hot cooked black beans

1. In a 4 qt.
2. casserole, heat broth, water, beef, and bay leaf to boiling over high heat.
3. Reduce heat to low, cover and simmer beef until very tender, about 2 hours.
4. Remove from heat and allow beef to cool in the cooking liquid.
5. When cool, drain meat and shred it.
6. Set aside or wrap and refrigerate if made ahead.
7. Freeze cooking liquid and use for other recipes.
8. In large skillet, heat 2 tablespoons oil over medium heat.
9. Add onion and saute until translucent, about 5 minutes.
10. Add garlic and saute 15 seconds.
11. Stir in meat, tomatoes, oregano, cumin, salt, and pepper.
12. Heat to boiling.
13. Reduce heat to low and cook mixture, stirring occasionally, until tomatoes cook down to form a sauce, about 15 minutes.
14. Meanwhile, peel bananas and cut into 1 inch thick slices.
15. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
16. Add bananas and saute until very lightly browned.
17. On large serving platter, arrange meat mixture, rice, beans, and bananas in alternating rows and serve.

beef broth, water, boneless beef chuck steak, bay leaf, olive oil, onion, garlic, tomatoes, fresh oregano, ground cumin, salt, ground black pepper, very firm bananas, hot cooked white rice, black beans

Taken from www.foodgeeks.com/recipes/20672 (may not work)