Ingredients 

(4 Servings)

  • 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

Sauce:

  • 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

Method:

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.

Sauce:

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”.