🧂 Ingredients
- 2 lbs Flank steak
- 4 cups Beef broth
- 2 tbsp Olive oil
- 1 large Yellow onion(sliced)
- 1 large Green bell pepper(sliced)
- 1 large Red bell pepper(sliced)
- 6 cloves Garlic(minced)
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 1/2 cup Dry white wine
- 1 tsp Cumin
- 1 tsp Dried oregano
- 2 Bay leaf
- to taste Salt
- to taste Black pepper
- 1/4 cup Cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Place flank steak in a pot and cover with beef broth. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender.
⏱️ 2.5 hours - 2
Remove the beef from the broth and let it cool slightly. Reserve the broth. Once cool enough to handle, shred the beef into thin strips using two forks.
- 3
In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced onions and bell peppers and sauté until softened, about 8-10 minutes.
- 4
Add minced garlic and cook for 1 minute more until fragrant.
- 5
Stir in crushed tomatoes, tomato paste, white wine, cumin, oregano, bay leaves, salt, and pepper. Bring to a simmer.
- 6
Add the shredded beef to the skillet. Pour in about 2 cups of the reserved beef broth (or enough to create a stew-like consistency). Stir to combine.
- 7
Reduce heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. Stir occasionally, adding more broth if the stew becomes too thick.
- 8
Remove bay leaves before serving. Garnish with fresh cilantro.
💡 Pro Tips
- ✓For even more tender beef, you can pressure cook the flank steak.
- ✓The longer it simmers, the more the flavors will develop.
- ✓Serve with white rice, black beans, and fried plantains for a complete Cuban meal.
🔄 Variations
- Add a pinch of smoked paprika for a smoky depth.
- Some recipes include a splash of vinegar for brightness.
- A tablespoon of capers can add a briny note.