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 caloriescarbohydrate: 9.2 gcholesterol: 35.8 mgfat: 15.6 gfiber: 2.1 gprotein: 15.4 gsaturatedFat: 4.4 gservingSize: -sodium: 769.5 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Colombian Stewed Flank
Directions
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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.
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.