READY IN: 1hr 20mins
INGREDIENTS
2lbsbeef flank steak or 2 lbsskirt steaks, trimmed 1tablespoonvegetable oil 6cupsbeef broth 1⁄2 teaspoonwhole cloves 4garlic cloves 1teaspoonsalt 1⁄2 teaspoonground cumin 2bay leaves 1⁄4 cupcilantro 1smallonion 1red bell pepper, seeded and sliced into strips 0.5 (3 ounce) can tomato paste 1tablespoonwhite vinegar 8ouncestomato sauce 1green bell pepper, sliced into strips 2garlic cloves, mashed 1tablespoonolive oilNUTRITION INFO
Serving Size: 1 (750) g
Servings Per Recipe:4
Calories: 597.5
Calories from Fat 262 g 44 %
Total Fat 29.1 g 44 %
Saturated Fat 10.1 g 50 %
Cholesterol 183.7 mg 61 %
Sodium 2430.2 mg 101 %
Total Carbohydrate11.9 g 3 %
Dietary Fiber 3 g 11 %
Sugars 6.5 g 26 %
Protein 68.9 g 137 %
DIRECTIONS
1. In a large skillet or pot, place 6 cups of 2 lbs of flank steak, beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leafs,, and salt to taste. Bring to boil, reduce heat, and simmer for 2 hours, until beef is tender.2. Remove from meat from heat and reserve broth. Once meat has cooled down, shred and reserve.3.Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.4. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.5.Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.6. Adjust seasonings to taste. Serve with white rice, black beans and fried plantains.Source: Read Full Article