Colombian Stewed Flank Recipes
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.
Provided by wifeyluvs2cook
Categories World Cuisine Recipes Latin American South American Colombian
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
SOBREBARRIGA SUDADA (FLANK STEAK STEW)
Happy Summer everyone! I hope you are enjoying the warm weather. My kids are out school, so my schedule is quite different than during the school year when I am shuttling the kids' to and from schools. So now that I have a bit more time to spend in the office, I am trying to
Provided by Erica Dinho
Number Of Ingredients 9
Steps:
- In a large pot place the beef, water, aliños sauce, tomatoes and cumin powder. Bring to a boil, then reduce the heat to medium low cover and cook for about 1 hour and 30 minutes, stirring occasionally. Add more water if necessary.
- Add the potatoes and yuca. Cook for an additional 30 minutes or until the vegetables and meat are tender.Sprinkle fresh cilantro and serve over white rice.
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- Heat the oil in a 5-quart or larger Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in a single layer and let cook, undisturbed, until the meat is browned and releases easily from the bottom of the pan (3-5 minutes). Turn the beef and repeat process to brown on each side.
- Add the tomatoes and onion to the pot. Toss well and use a wooden spoon to scrape the browned bits from the bottom of the pan. Add the garlic, cumin, and cayenne pepper and cook for 30 seconds. Pour the beef broth and vinegar into the pot and allow the contents of the pot to come to a boil. Turn the heat down to low, cover, and simmer until the beef is tender (90-120 minutes).
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- In a pot, place the flank steak, water, aliuños sauce salt and pepper. Cook over medium heat for about 2 hours or until the meat is cooked.
- Remove the beef from the pot and drain. Place the beef in a bowl, add the beer and let sit for 15 minutes. Preheat the oven to 350°F.
- Place the beef on a greased baking sheet, top with the bread crumbs and place in the oven. Cook for about 20 to 25 minutes.
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