👨‍🍳 作り方

1. 1

   Place the flank steak in a large pot or Dutch oven. Cover with water, add a pinch of salt, and bring to a boil. Reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.

   ⏱️ 1.5-2 hours
2. 2

   Remove the beef from the pot and let it cool slightly. Reserve about 1 cup of the cooking liquid. Once cool enough to handle, shred the beef using two forks.

   💡 プロのコツ: Shredding while warm makes it easier.
3. 3

   While the beef is cooling, heat olive oil in the same pot (or a separate large skillet) over medium heat. Add the chopped onion and bell peppers and sauté until softened, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the crushed tomatoes, tomato paste, beef broth, red wine (if using), cumin, oregano, and bay leaf. Bring the mixture to a simmer.

   💡 プロのコツ: Ensure tomato paste is well incorporated.
6. 6

   Add the shredded beef to the sauce. Season with salt and pepper to taste. Cover and simmer for at least 30 minutes, allowing the flavors to meld and the beef to absorb the sauce.

   ⏱️ 30 minutes
7. 7

   If the sauce is too thick, add some of the reserved beef cooking liquid until desired consistency is reached. Remove the bay leaf before serving.

   💡 プロのコツ: Adjust seasoning as needed.
8. 8

   Garnish with fresh chopped cilantro before serving.

   💡 プロのコツ: Fresh cilantro adds a bright finish.