Preparation:
Simmer beef, carrot, turnip and green onions until the meat is tender about 1 1/2 hours, using water to cover. When meat is tender remove from heat, allow meat to cool and then shred it with your fingers. Save the stock. In a large frying pan, heat oil and saute onion, garlic, and peppers until the vegetables are tender. Add tomatoes, bay leaf and spices and cook until you have a thick, rich sauce. Add 2 cups stock, the pimentos and beef and simmer for 5 minutes. |
