CUBAN FLANK STEAK AND PEPPER STEW
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
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
SOBREBARRIGA (COLOMBIAN FLANK STEAK)
This Colombian dish has the true flavors of the area. For some reason butchers here in the U.S.of A. have quit cutting Flank Steak and are pushing Sirloin, etc (A more expensive cut of meat). When i can't find the flank steak, I will use the Skirt Steak intended for use with fajitas.
Provided by Witch Doctor
Categories Steak
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.
- The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning.
- Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
- Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.
- Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
- Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.
Nutrition Facts : Calories 509.6, Fat 25.9, SaturatedFat 8.7, Cholesterol 154.2, Sodium 1309.6, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 50
SOBREBARRIGA A LA BRASA (FLANK STEAK COLOMBIAN-STYLE)
Provided by Bryan Miller
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender - about 1 1/2 to 2 hours, depending on thickness.
- Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture. Serve with aji pique on the side.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 19 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 8 grams, Sodium 872 milligrams, Sugar 2 grams
CARNE GUISADO - COLOMBIAN STEWED BEEF
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
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!
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