4 C. water
3/4 tbs. Worcestershire sauce
2 lbs. flank steak
2 tsp. salt
1/2 C. olive oil
1 tsp. fresh ground black pepper
1 1/2 C. onions (minced)
1/2 tsp. Cumin
3 cloves garlic
2 tbs. ketchup
1 C. minced red peppers
2 1/2 C. pear tomatoes
1 shallot minced (peeled & minced)

Put flank steak and water in large covered cast iron pot and boil for 2 hours. Set meat aside, let cool. Reserve broth. When meat is cool, shred in thin strips and set aside. In the same iron pot heat oil, onions and garlic and fry until golden in color. Add red peppers, shallots and fry for another minute. Add tomatoes, Worcestershire sauce, salt, pepper, cumin and cook for about 5 minutes. Add ketchup and mix. Add shredded meat and broth and bring to boil, mix constantly until all liquid has evaporated

Recipe submitted by Dee