Ingredients
- 800 g beef flank (sobrebarriga)
- 2 tomatoes, chopped
- 1 onion, chopped
- 1 scallion
- 3 garlic cloves
- 1 teaspoon cumin
- 200 ml beer
- 500 ml water
- Salt and pepper to taste
Step-by-step
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- Cook the flank with water, beer, garlic and salt: 60 min/100°C/reverse/spoon speed.
- Remove the meat and set the broth aside.
- Chop the onion and tomato: 4 sec/speed 5 and prepare the hogao (Creole sauce): 10 min/Varoma/speed 1.
- Add a bit of broth and cumin to the hogao: 5 min/100°C/speed 1.
- Bathe the flank in the Creole sauce and brown in the oven: 20 min at 200°C.
- Serve with boiled potatoes and rice.
Tips
- Slow cooking makes the meat very tender.
- You can brown it in a pan instead of the oven.
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