colombian stewed flank

Ingredients

• Servings: 4
• 2 tablespoons corn oil
• 1 pound flank steak
• 1 large spanish onion, thinly sliced
• 4 large cloves garlic, chopped
• 5 roma tomatoes, chopped
• 1/2 teaspoon salt
• 2 teaspoons black pepper, or to taste
• 1 1/2 teaspoons ground cumin
• 2 1/2 cups water
• 2 cubes beef bouillon, crumbled

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 35 mins


• 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.