Lomo de Res
(I call it Braised Rib Eye Steak)

I found this recipe on a Costa Rican web site and decided to post it
for you. The beef in Costa Rica is grass fed and is not what you would
expect in North America. It is very lean and can be tough. In some of
the hotels and fancy restaurants you will find beef imported from
Argentina, which can be most excellent.

Makes 8 servings

Ingredients:

4 pounds steak rib eye, rinsed
1 teaspoon salt
1 teaspoon black pepper
4 cloves garlic, minced
3 cups beef stock
2 teaspoon Worcestershire sauce
1 tablespoon brown sugar
1 cup onions, sliced
1 1/2 cups green peppers, sliced
salt to taste

Preparation:

Preheat oven at 350 degrees.

Season steaks with salt, pepper and garlic in a bowl. Combine stock,
Worcestershire sauce and brown sugar.

Place seasoned steaks in a large baking dish. Pour stock mix over
seasoned steaks. Make a layer of onions and peppers on the top of the
steaks. Cover with aluminum wrap and marinate at room temperature for
ten minutes.

Bake mix for two hours or until steaks are tender. Take out from the
oven and let it stand for 10 minutes.

Serve hot with rice.