Colombian Stewed Flank Food

CARNE GUISADO - COLOMBIAN STEWED BEEF

Carne Guisado - Colombian Stewed Beef image

A delicious dish with beef, spices and tomatoes. Serve over rice with fried crispy plantains called 'patacon' and a simple salad with a twist of lime and olive oil, salt and pepper.

Provided by WonderMima

Categories Meat

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb flank steak
2 tablespoons vegetable oil
4 garlic cloves
2 teaspoons ground cumin
6 roma tomatoes
2 medium onions
2 beef bouillon cubes (prefer Maggie or Knorr brand)
2 cups water
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat the oil in a skillet and sauté flank steak until browned.
Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
Add the flank steak, water, bouillon, salt and pepper.
Allow to simmer on low until tender and meat pulls apart with a fork.
Pull the steak apart into bite sized pieces.
Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
Enjoy!

CUBAN FLANK STEAK AND PEPPER STEW

Cuban Flank Steak and Pepper Stew image

This recipe is how I found out I like Cuban food, a lot. My husband, who is Colombian, loved this also. I just have to hide from him the fact that after cooking for a couple of hours the onions and peppers are discarded and new ones put in for the final simmer. He would find this wasteful, but it adds to the taste and texture of the dish. Don't be afraid of the rather large list of ingredients, the recipe is really easy, and oh so delicious.

Provided by threeovens

Categories Stew

Time 2h10m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 15

Ingredients

8 tablespoons olive oil
3 lbs flank steaks, cut crosswise in 6 pieces
coarse salt
black pepper
3 large Spanish onions, 1 peeled and cut in large dice, 2 sliced
3 bell peppers, 1 cut in large dice, 2 sliced
2 tablespoons vinegar
1 quart chicken stock
2 bay leaves
1 teaspoon black pepper
1 pinch ground cumin
3 garlic cloves, thinly sliced
2 tablespoons tomato paste
1 1/2 cups crushed tomatoes
1/2 teaspoon Tabasco sauce

Steps:

Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.

Nutrition Facts : Calories 494.9, Fat 29.3, SaturatedFat 8.2, Cholesterol 73.3, Sodium 406.9, Carbohydrate 16.4, Fiber 2.5, Sugar 7.7, Protein 40.7

COLOMBIAN STEWED FLANK

Colombian Stewed Flank image

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 Colombian Recipes

Time 2h35m

Yield 4

Number Of Ingredients 10

Ingredients

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

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

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