Thursday, April 30, 2009
2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
½ cups water
1 tsp. Adobo
1. Combine all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
2. Combine contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.