Colombian Stewed Flank

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.

• Preparation Time: 25 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 25 mins
• Calories: 236 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.