Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Pot rost, leftover |
2 teaspoons | Salt |
\N \N | Pepper, black; to taste |
2 \N | Garlic clove; minced |
3 teaspoons | Oil |
2 \N | Onion, medium; chopped |
2 \N | Tomato, med; peeled, seeded |
2 \N | Bell pepper, green; seeded & |
1 tablespoon | Capers |
Shred meat into strips and season with salt, pepper and garlic. In large, heavy skillet, heat oil and brown onions, tomatoes, and bell peppers for 5 minutes over medium heat, stirring occasionally. Add meat and capers. Lower heat and continue to cook for ten minutes.
Serve hot.
From: SKY JUICE AND FLYING FISH - TRADITIONAL CARIBBEAN COOKING by Jessica B. Harris, Simon & Schuster, New York. 1991. Posted by: Karin Brewer, Cooking Echo, 8/92 From: Sam Waring Date: 09-17-94