Ingredients
3 lbs beef sirloin, or your choice of cut
1/4 cup dry red wine, or to taste
1 garlic clove, crushed
2 onions, chopped
3 bay leaves
salt and pepper to taste
For the mechado sauce:
2 onions, chopped
2 green peppers, chopped
1 small jar of pimentos
2 12 ounce cans of tomato sauce
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon thyme
3 bay leaves
1 teaspoon oregano
1/2 teaspoon cumin
salt and pepper to taste
Preparation
Simmmer the beef with the onions, garlic and bay leaves until tender, about three hours. Add more wine, water or beef broth if the meat appears too dry. Remove from heat, let cool, and then pull apart to shred. For the sauce, saute the onions and green peppers in the olive oil, then add the meat and remaining ingredients. Simmer another 30 minutes until all the flavors are blended.
