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Saturday, April 2, 2016

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.

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