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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

	3 lbs. Flank Steak, trimmed and cleaned
	6 Tablespoons Olive Oil
	3 mild Chile Peppers, both ends removed, pith and seeds removed and chopped
	1 Bell Pepper, both ends discarded, cleaned, pith removed and finely chopped
	1 medium Carrot, peeled, ends removed, cut in 2" pieces
	2 Cups Celery, cut in 1" pieces
	2 large yellow Onions, peeled, ends discarded, coarsely chopped
	1 medium Onion, whole, peeled, end tips discarded
	4 large ripe Tomatoes, peeled, cored, seeded and chopped
	1 Cup small Green Peas
	3 cloves Garlic, peeled, mashed and minced
	½ cup chopped Pimiento, drained
	2 Tablespoons Tomato Paste
	3 Bay Leaves
	½ teaspoon ground Cumin
	1 Tablespoon Cilantro, chopped
	Cayenne pepper to taste (1 level teaspoon)
	Salt and ground Black Pepper to taste
	Water to cover meat (8 cups +/-)

In a large Dutch oven, add 3 Tablespoons of the oil, Heat the pan and oil.
Into the hot pot place meat. Sear to brown fully on all sides.
Cover the meat level with water.
Add the bay leaves, carrot, ½ of the peeled whole onion, and the celery. Bring to a rolling boil.
Simmer, covered tightly for 1½ to 2 hours or until the meat is very tender.
Remove from heat and cool, covered, in the liquid.
Remove the beef from the Dutch oven when cooled, reserving the stock.

Heat the other three tablespoons of oil in a frying pan.
Cook the other ½ of the chopped onion until translucent.
Add the cilantro, garlic, peas and bell pepper and simmer while stirring slowly for 7 minutes.
Add the pimiento, chilies, tomatoes, and tomato paste and 2 full cups of the meat stock.
Add dry powdered/ground ingredients.
Stir mixture for 2 minutes, cover and simmer 20 minutes.
Uncover and increase heat, stirring occasionally,  until sauce begins to thicken.
Cut beef, across the grain, in 3" wide pieces.
Remove bay leaves.
Shred beef just before serving.
Pour sauce over beef mixture. 
Serve very hot.

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