Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
8 hr 30 min
Prep:
1 hr
Cook:
7 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Season steak with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add steak and cook until browned on all sides. Add bay leaves and stock. Reduce heat and simmer slowly until steak is very tender, turning occasionally, about 2 hours. Remove from heat and allow meat to cool in stock. Remove meat from stock and shred it. Reserve 1 cup cooking liquid; reserve remaining cooking liquid for another use.

Heat olive oil in heavy large skillet over medium high heat. Add onion and saute until golden. Add garlic, oregano and cumin and saute until fragrant. Add tomatoes and continue to cook until most of liquid evaporates. Add shredded meat and 1 cup reserved cooking liquid. Season to taste with salt and pepper. Arrange the beef, rice and beans on a rectangular platter in three rows with the rice in the center (it should look like the Venezuelan flag). Heat vegetable oil in heavy large skillet over medium heat. Crack eggs into skillet. Fry until softly set. Serve atop beans, meat and rice.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Swiss Steak

Recipe courtesy of Alton Brown

Firecracker Flank Steak

Dry Rubbed Flank Steak

Recipe courtesy of Steve McDonagh|Dan Smith

Tunisian Marinated Flank Steak

Recipe courtesy of Ann Volkwein

Chimichurri Flank Steak

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword