- 2 pounds flank steak
- 8 cups beef or vegetable stock
- Pinch of sea salt
- ½ teaspoon fresh ground pepper
- 1 Tbsp. cumin
- ½ cup chopped fresh garlic
- ½ onion
- 2 bay leaves
- 2 tsp rapeseed oil
- 1 cup chopped scallions
- 2 cups fresh chopped tomatoes
- 2 cloves garlic, minced
- 1 Tbsp. ground cumin
- 2 Tbsp. smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tsp tomato paste
- 1/2 cup fresh chopped coriander
1.- In a large sauce pan, place the flank steak & spices and seal on both sides. Add stock, onion, garlic, bay leaves, salt and pepper. Cook covered over medium heat for about 1 hour or until the meat is tender.
2.- Save 1 cup of the liquid used to cook the meat. Set aside.
3.- Remove the beef from the pot and shred with two forks.
1.- In a saucepan or a frying pan, add oil, scallions, garlic, cumin, smoked paprika, tomato paste, sea salt, pepper and chopped tomatoes, stir fry for 2 minutes over medium heat.
2.- Place the shredded beef and 1 cup of beef liquid. Cook for 6 to 8 minutes, stirring occasionally.
3.-Serve hot, sprinkle coriander on top, serve with salad, rice, tacos, wholegrain pitta, mashed potatoes or “arepas”.