This is what Todd usually orders when we go to Cabana (or one of his usuals), so when I saw the recipe in Food and Wine I decided to make it. We started with about a 2-pound London broil-type steak, beef shoulder or something like that. We were making half a recipe (the full recipe supposedly made 8 servings, although we're going on 7 servings now with half the recipe). Todd cut it in three pieces, with the grain, seasoned it liberally with salt and pepper, and browned it on both sides in a little bit of oil over high heat. Then he added 4 cups of water and a bay leaf, and the whole thing simmered for 1 hour 40 minutes. I turned the meat over halfway through.

Removed the meat from the pan and set aside 1 1/2 cups of liquid, which looked like beef stock (discarded the rest). Sauteed 1 each thinly sliced red and green bell pepper and white onion until everything was getting soft and the onion was browning, then added 7 minced garlic cloves. Added the reserved liquid, 1 14-ounce can whole tomatoes crushed with my hands, a cinnamon stick, 4 whole cloves, another bay leaf and a couple tablespoons of capers. Simmered for about 20 minutes, then added the meat back in to heat. We ate it with rice.

Last night we had leftovers wrapped in flour tortillas with diced avocado, scallion, lime juice and Frank's hot sauce. I preferred it that way.