Colombian Stewed Flank recipe

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Ingredients

2 tablespoons corn oil
1 pound flank steak
1 large Spanish onion, thinly sliced
4 large cloves garlic, chopped
5 Roma tomatoes, chopped
½ teaspoon salt
2 teaspoons black pepper, or to taste
1 ½ teaspoons ground cumin
2 ½ cups water
2 cubes beef bouillon, crumbled

Nutrition Info

235.7 calories
carbohydrate: 9.2 g
cholesterol: 35.8 mg
fat: 15.6 g
fiber: 2.1 g
protein: 15.4 g
saturatedFat: 4.4 g
servingSize: -
sodium: 769.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet, cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low, cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.

  2. Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.

Recipe Yield

4 servings

Recipe Note

This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.

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