Ingredients
- 700 g of beef flank
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 3 garlic cloves
- 400 g of crushed tomato
- 100 g of white wine
- 500 g of water
- 1 teaspoon of cumin
- 1 bay leaf
- 40 g of olive oil
- 1 teaspoon of salt
Step-by-step
Using a different robot? Switch it here:
- Put the flank in the mixing bowl with the water, the bay leaf and half a teaspoon of salt and cook 50 min/100°C/reverse/spoon speed.
- Remove the meat, let it cool down, shred it with two forks and reserve the broth.
- Wash the mixing bowl, add the onion, the bell peppers and the garlic and chop 5 sec/speed 5.
- Add the oil and saute 8 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the tomato, the cumin and a little of the reserved broth and mix 5 sec/speed 2.
- Fit the butterfly, add the shredded meat and set 15 min/100°C/reverse/spoon speed.
- Adjust the salt and let it rest a few minutes before serving.
- Serve accompanied with white rice and fried plantain.
Tips
- Flank or shank are ideal cuts because of their fibrous texture.
- Use the cooking broth for other recipes or to adjust the sauce.
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