Recipe by wifeyluvs2cook
"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."
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Spanish onion, thinly sliced
4 large cloves
Roma tomatoes, chopped
black pepper, or to taste
1 1/2 teaspoons
2 1/2 cups
beef bouillon, crumbled
Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent broth you are left with - I see soup in my future. Thanks for the recipe! :)
This was OK, next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review.
I have had this saved for a while now, I finally got the chance to make it this weekend. I doubled the recipe to feed 10. I followed the recipe exactly and they turned out great, for the little taste I got! They scarfed (is this a word?) it down and only left me a few shreds to try, since I was cooking tortillas for them. The little shreds I tried were awesome tho! Also, didnt even get a pic, next time I will. This must be a keeper if its gone that fast. I served it with re-fry beans, mexican rice and tortillas. Thanks for sharing this great recipe.
Excellent!! We all loved this dish....I made this in the crockpot and it turned out perfect....I may actually add more cumin next time....served with sliced avacado, warm tortillas and sour cream....sooo yummy! Thanks Wifey!
My family really raved about this one. It was delicious. I would definitely try it in the slow cooker or possibly give it another half an hour of simmer time, because mine could have been just a tiny bit more tender. I made homemade pico and rice and beans with this...it was a huge hit in my house!
This is a wonderful recipe! I never write reveiws for the recipes I use, but this was a huge hit for the WHOLE family! The first night I made it I realized at the last minute I had no cummin. So I cooked it without, which resulted in swiss steak (very good too) Now I am cooking it with the cumin, a beer, I added more garlic, and colorful bell peppers, and a little extra cummin. I had to make enough to feed my extended family too because they thought it looked so YUMMY! Kudos to wifeyluvs2cook! Even the Cuban at my work LOVED this and said it definetly needs the cummin to set off the sweetness! KEEPER!
I absolutely loved this. I simmered for about 2 1/2 hours. I served over Mexican rice. The next day I simmered the leftover steak (I used 6 big steaks) and rice together and served inside steamed tortillas. We liked it even better the 2nd time around. Nice change for steak.
this was really good, I added a little more salt when I seared for the meat and whem i put all the tomatoes, and no cumin cause I personaly dont like it. I just added some garlic powder and some paprika. I cooked for two hours, and chopped the tomatoes really small. I also cooked it with half water and have a beer, it was soooooo good. nice and juicy and flavorful. thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Colombian Stewed Flank
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 140
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