Latin braised pulled beef

Serves 4


  • 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”.


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