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Colombian Stewed Flank

"This extraordinary dish has a lot taste. It reminds me of the super flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire a few warmness, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation at the flavor. Serve over rice or with tortillas."

Ingredients :

• 2 tablespoons corn oil
• 1 pound flank steak
• 1 huge Spanish onion, thinly sliced
• four large cloves garlic, chopped
• five Roma tomatoes, chopped
• half of teaspoon salt
• 2 teaspoons black pepper, or to taste
• 1 half of teaspoons floor cumin
• 2 half cups water
• 2 cubes beef bouillon, crumbled

Instructions :

Prep : 25M	Cook : 4M	Ready in : 2H35M

• Heat the corn oil in a skillet over medium heat. Gently lie the steak within the oil and cook every 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 soft. Return the steak to the skillet. Pour the water into the skillet. Stir inside the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the beef without problems pulls aside with a fork, approximately 2 hours.
• Remove the steak to a slicing board. Use forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded red meat.

Notes :

• Try the usage of a Reynolds® gradual cooker liner on your sluggish cooker for simpler cleanup.

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