Zingiberis in the Kitchen.

Bistec en cazuela First dish is Bistec en cazuela.  It means literally steak casserole.  It's a Cuban version of the Italian dish Braciole.  Not sure which came first but nonetheless they are both delicious.  It's a braised steak dish smothered with onions and tangy red sauce.   As for the steak cuts, top round is a common thin steak cut but I am not a fan of it.  Little flavor and kind of tough, even with long slow cooking.  I much prefer chuck or sirloin sliced very thin.  Ask for your butcher to do either one and be prepared to be stared at very strangely as well. :)  I then pound them lightly just to flatten then further.  You are looking for 1/4 inch or so. You can also cook this in four ways.  Best way is the pressure cooker.  After adding the steaks, you cook it under pressure for 20 minutes.  Next best way is in a french enameled dutch oven.  After adding the meat, you cover and place in a 300 degree oven ...