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Serving size 4
Prep Time
Total Time



1 2-pound piece of flank steak1 tsp whole black peppercorn2 tsp dried oregano½ tsp ground cumin2 medium onions, coarsely chopped and separated into 2 parts2 carrots, coarsely chopped3 celery stalk, coarsely chopped2 bay leaf


In a large stockpot, add the flank steak, onions, carrot, celery, bay leaf and peppercorns. Add water just to cover. Bring to a simmer and cook, partially covered, for about 1 1/2 hours until the beef shreds easily when pressed with a fork.

When the meat is very tender, turn off heat and let cool in liquid for 20 minutes, before removing from broth. Strain the broth into a small bowl and discard the vegetables. Set aside.





1 Tbsp olive oil
1 medium red onion
1 small green bell peppers, finely chopped
4 garlic cloves, minced
½ tsp salt
1 Tbsp 26-ounce chopped tomatoes
½ tsp ground cumin
1 tsp dried oregano
1 can chopped tomato


Make the sauce. Heat the oil over medium heat, add the minced onion, pepper and garlic. Sprinkle in the salt. Cook 8 to 10 minutes, until the vegetables begin to soften. Add the tomato paste, cumin and oregano, cooking one minute more, until the tomato paste becomes fragrant.

Stir in the meat broth and simmer 2 to 3 minutes until the broth reduces slightly. Add the tomatoes and shredded meat. Cook 20 to 25 minutes, uncovered until the liquid reduces by half. Serve with rice and black beans.

Tags: Main Dish, Healthy, Beef, Vegetable, Latin American, Easy, Slow Cooker

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