Cuban Food Recipes

1 kilogram of brisket previously used as boiling meat for a soup
1/3 cup oil
1 onion
2 cloves of garlic
1 large pepper
1 cup tomato sauce
1 teaspoon salt
1 bay leaf
½ cup dry wine

Shred the meat. Slice the onion into thin rings and the pepper into julienne strips.

Crush the garlic and sauté in hot oil with the onion; add the pepper and sauté for a while. Add the meat and the remaining ingredients. Cook covered over low heat for 15 to 20 minutes, stirring occasionally to prevent from sticking.

You can add the sweet red pepper ground or as garnish.

Serve with white rice and a tasty salad