- 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
- 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.
04/09/2018
recipepes.com
Colombian Stewed Flank, recipe
PT15M
PT1H
5
455 calories
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