Cubas Boldest Beef Dish Is Salty Garlicky and Completely Underrated

Ingredients

• 1 1/2 pounds (680 g) tasajo (dry-cured beef) (see notes)
• 1 small white onion (4 ounces; 113 g), halved and thinly sliced
• 1 tablespoon lime juice from 1 lime
• 5 medium (25 g) garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) olive oil, plus more as needed
• 2 tablespoons (30 ml) olive oil
• 1 green bell pepper (about 6 ounces; 170 g), stemmed, seeded, and thinly sliced
• 1 red bell pepper (about 6 ounces; 170 g), stemmed, seeded, and thinly sliced
• 1 (8-ounce) can (227 g) Spanish-style or plain unseasoned tomato sauce
• 3/4 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon dried oregano
• 1 cup (240 ml) water
• 1/2 cup (120 ml) dry white wine
• Cuban black beans with rice for serving

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag