Best 5 Colombian Stewed Flank Recipes
Colombian stewed flank, or carne desmechada, is a traditional dish that is made with flank steak that is stewed in a flavorful broth until it is fall-apart tender. This dish is often served with rice, beans, and a side of avocado or plantains and is a popular choice for special occasions and family gatherings. The stewing process infuses the meat with a rich and savory flavor, and the resulting dish is both hearty and comforting.
Here are our top 5 tried and tested recipes!
SOBREBARRIGA SUDADA (FLANK STEAK STEW)
Happy Summer everyone! I hope you are enjoying the warm weather. My kids are out school, so my schedule is quite different than during the school year when I am shuttling the kids' to and from schools. So now that I have a bit more time to spend in the office, I am trying to
Provided by Erica Dinho
Number Of Ingredients 9
Steps:
- In a large pot place the beef, water, aliños sauce, tomatoes and cumin powder. Bring to a boil, then reduce the heat to medium low cover and cook for about 1 hour and 30 minutes, stirring occasionally. Add more water if necessary.
- Add the potatoes and yuca. Cook for an additional 30 minutes or until the vegetables and meat are tender.Sprinkle fresh cilantro and serve over white rice.
CARNE GUISADO - COLOMBIAN STEWED BEEF
A delicious dish with beef, spices and tomatoes. Serve over rice with fried crispy plantains called 'patacon' and a simple salad with a twist of lime and olive oil, salt and pepper.
Provided by WonderMima
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and sauté flank steak until browned.
- Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
- Add the flank steak, water, bouillon, salt and pepper.
- Allow to simmer on low until tender and meat pulls apart with a fork.
- Pull the steak apart into bite sized pieces.
- Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
- Enjoy!
CUBAN FLANK STEAK AND PEPPER STEW
This recipe is how I found out I like Cuban food, a lot. My husband, who is Colombian, loved this also. I just have to hide from him the fact that after cooking for a couple of hours the onions and peppers are discarded and new ones put in for the final simmer. He would find this wasteful, but it adds to the taste and texture of the dish. Don't be afraid of the rather large list of ingredients, the recipe is really easy, and oh so delicious.
Provided by threeovens
Categories Stew
Time 2h10m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 15
Steps:
- Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
- Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
- Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.
Nutrition Facts : Calories 494.9, Fat 29.3, SaturatedFat 8.2, Cholesterol 73.3, Sodium 406.9, Carbohydrate 16.4, Fiber 2.5, Sugar 7.7, Protein 40.7
COLOMBIAN STEWED FLANK
This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.
Provided by wifeyluvs2cook
Categories Colombian Recipes
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
- Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
COLOMBIAN STEWED FLANK
This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.
Provided by wifeyluvs2cook
Categories Colombian Recipes
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
- Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
Tips:
- Use a tough cut of beef: Flank steak is a great choice for this recipe because it becomes tender when cooked slowly in the stew. Other tough cuts of beef that can be used include chuck roast, brisket, and short ribs.
- Brown the beef before stewing: Browning the beef before adding it to the stew helps to develop flavor and color. Be sure to brown the beef in batches so that it doesn't crowd the pan and steam instead of browning.
- Use a variety of vegetables: This recipe calls for potatoes, carrots, and celery, but you can also add other vegetables such as green beans, peas, corn, and tomatoes. You can also use frozen vegetables, if you prefer.
- Use a flavorful broth: Beef broth or chicken broth can be used in this recipe. If you want a more flavorful stew, you can use a combination of beef and chicken broth.
- Season the stew to taste: This recipe calls for a variety of seasonings, including salt, pepper, garlic, cumin, and oregano. You can adjust the seasonings to your own taste.
- Simmer the stew until the beef is tender: The stew should be simmered for at least 1 hour, or until the beef is tender. The longer you simmer the stew, the more flavorful it will be.
- Serve the stew with rice or bread: This stew is traditionally served with rice or bread. You can also serve it with mashed potatoes or pasta.
Conclusion:
Colombian stewed flank is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With its tender beef, flavorful broth, and variety of vegetables, this stew is sure to be a hit with your family and friends.
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