Carne Seca

Total Time: 7 hrs Preparation Time: 5 hrs Cook Time: 2 hrs

Ingredients

• 2 lbs flank steaks
• 1 cup dry red wine
• 1/2 cup soy sauce
• 1 cup worcestershire sauce
• 1/2 cup red wine vinegar
• 1 tablespoon black peppercorns, crushed
• 4 garlic cloves, mashed

Recipe

• 1 place the flank steak in the freezer for an hour or so, until it is very firm -but not frozen- to make slicing easier.
• 2 with a long, sharp knife, cut the meat into diagonal slices less than 1/4in (6 mm) thick.
• 3 lay the slices flat in a large glass or enamel baking dish.
• 4 combine the red wine, soy sauce, worcestershire sauce, vinegar, peppercorns and garlic.
• 5 pour over the meat, cover, and marinate in the refrigerate for about 4 hours, turning the slices occasionally.
• 6 remove the meat from the marinade and pat it dry with an absorbent paper towels.
• 7 arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets.
• 8 place in a 175°f (80°c) oven for about 2 to 3 hours, until dry and dark brown, but still pliable.
• 9 watch it closely; during the last half hour or so the meat can burn quickly.
• 10 let cool completely, then store airtight.