Cuba

This dish originated in Spain but is now known as one of the national dishes of Cuba.
It is primarily made from beef, which is stewed for a long time, often several times, over low heat. The meat is accompanied by a spicy vegetable base, dominated by peppers and onions. There are many different ways to prepare this dish, as well as its ingredients. Olives, capers, and tomatoes are often added to the dish.
I prepared a version that I put together and adapted from notes in Spanish of Cuban origin. In the old days, this dish was prepared very simply at home and the number of ingredients was much smaller, while the dishes offered in restaurants today are very rich in comparison. When I prepared this dish, I had the idea that it would be very nice to make hamburgers with it during a summer campfire. Preparing this dish is not difficult, but it does take time. The result is worth the wait.

Preparation time: 7-8 hours
Level: Not too difficult
Quantity: Serves four to eight

Ingredients:
About 1 kg of lower-grade beef. For example, sirloin is good
For cooking beef:
2 medium carrots
2 celery stalks
1 medium onion, cut in half
4-5 bay leaves
About 15 black peppercorns
1 tablespoon sea salt

To prepare the dish:
Beef, cooked and shredded with a fork
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 green bell pepper, cut into strips
1 green chili, chopped
One medium clove of garlic, roughly crushed
2-3 medium onions, cut into strips
2 tablespoons tomato paste
1 teaspoon freshly ground cumin
1 teaspoon oregano
0.5 teaspoon thyme
0.25 teaspoon ground black pepper
0.25 teaspoon chili flakes
0.25 teaspoon smoked paprika
1 teaspoon sweet paprika powder
Olive oil for frying
Sea salt for seasoning
1 jar of green olives (amount depends on the maker (optional)
2 tbsp small capers
One lime for serving, the juice of which can be squeezed over the food

Preparation:

1. First boil the meat. Cut the meat into slices about 5 cm thick and place in a stew pot. Add the halved onion, bay leaves, peppercorns, salt and carrots.
2. Braise the meat for 5 hours in the oven at 150 degrees C.
3. Place the meat on a cutting board and tear it into strips with two forks. The meat is very tender and breaking it up doesn’t take much effort. The broth left over from braising the meat is needed to give the dish liquid, the excess can be used for other dishes.
4. Cut the peppers into long strips, chop the chili, cut the onion into strips and roughly chop the garlic.
5. Heat a heavy-bottomed, heat-resistant frying pan over medium-high heat and brown the vegetables for about 10 minutes.
6. Add the meat and dilute the tomato paste in about 300 ml of the meat broth and pour over the food.
7. Add the olives and capers.
8. Add all the spices, oregano, paprika, smoked paprika, cumin, black pepper, thyme and season the dish with sea salt as desired.
9. Stir the dish place in the oven under the lid at 150 degrees C and simmer for another 2 hours.
10. Serve with rice, fried plantains, bread, vegetables of your choice or salad.
11. Place a lime half when serving so that diners can squeeze fresh lime juice over the dish.
    Ready!!