Best 5 Colombian Stewed Flank Recipes
**Colombian Stewed Flank: A Savory and Flavorful Beef Stew**
Colombian stewed flank is a traditional and beloved dish in Colombian cuisine, offering a symphony of flavors and a tender, fall-off-the-bone beef experience. This hearty stew is perfect for a comforting family meal or a special occasion. The star of the dish is the flank steak, which is slowly braised in a flavorful broth infused with aromatic spices, vegetables, and herbs. The result is a succulent and tender beef that melts in your mouth. Accompanying the flank steak are an array of vegetables like potatoes, carrots, and peas, each contributing their unique flavors and textures to the stew. The rich and savory broth, brimming with Colombian spices, brings the dish together, creating a harmonious blend of flavors that will tantalize your taste buds. This article presents a collection of Colombian stewed flank recipes, each with its own unique twist on this classic dish. From traditional family recipes passed down through generations to modern interpretations with a contemporary flair, these recipes cater to a variety of tastes and preferences. Whether you're a seasoned cook or just starting your culinary journey, you'll find a recipe here that will guide you in creating an authentic and delectable Colombian stewed flank that will leave your family and friends craving for more.
CARNE GUISADO - COLOMBIAN STEWED BEEF
A delicious dish with beef, spices and tomatoes. Serve over rice with fried crispy plantains called 'patacon' and a simple salad with a twist of lime and olive oil, salt and pepper.
Provided by WonderMima
Categories Meat
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet and sauté flank steak until browned.
- Remove from the skillet and sauté chopped tomatoes, thinly sliced onions, minced garlic and cumin until veggies are tender.
- Add the flank steak, water, bouillon, salt and pepper.
- Allow to simmer on low until tender and meat pulls apart with a fork.
- Pull the steak apart into bite sized pieces.
- Allow the sauce to cook down to desired thickness for serving on rice, or add more water depending on how much it has cooked down.
- Enjoy!
FLANK STEAK COL0MBIAN STYLE
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large pot, combine beer, onion, cumin, salt, cayenne pepper and green pepper. Add the water, and bring to a boil. Add the meat, lower heat, cover and braise the meat until it is very soft and tender-about 1 1/2 to 2 hours, depending on thickness.
- Drain the meat well, and grill it over a charcoal fire or under a broiler just to heat it and impart a crispy texture.
FLANK STEAK WITH CORN AND POTATO WEDGES
This five-ingredient dinner is quick, easy, and delicious.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 1 tablespoon olive oil; season with salt and pepper. Arrange in a single layer and bake until golden and tender, 30 minutes, flipping halfway through.
- Meanwhile, heat a heavy skillet or grill pan over high. Brush steak with oil; season with salt and pepper. Cook steak, 5 to 8 minutes per side for medium-rare, flipping once. Tent with foil on a cutting board. Let rest 10 minutes before thinly slicing against the grain.
- In a large pot of boiling salted water, cook corn until crisp-tender, 5 minutes; drain. Serve steak, topped with pesto, alongside corn and potatoes.
Nutrition Facts : Calories 559 g, Fat 23 g, Fiber 5 g, Protein 44 g, SaturatedFat 7 g
SOBREBARRIGA (COLOMBIAN FLANK STEAK)
This Colombian dish has the true flavors of the area. For some reason butchers here in the U.S.of A. have quit cutting Flank Steak and are pushing Sirloin, etc (A more expensive cut of meat). When i can't find the flank steak, I will use the Skirt Steak intended for use with fajitas.
Provided by Witch Doctor
Categories Steak
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate the meat overnight with the salt, pepper, vegetable oil, onions, celery, garlic, and tomatoes.
- The next day, heat 3 tsp oil over high heat in a heavy Dutch oven and add the steak; brown it quickly on all sides without burning.
- Transfer the steak to a plate and sauté the vegetables until they are soft but not brown.
- Return the meat to the Dutch oven. Pour in the water and beer and bring to a boil.
- Cover the Dutch oven and cook slowly for about two hours until the meat is tender. The last hour of cooking add the final ½ tsp of salt and the 1 tsp of ground cumin.
- Finally remove the flank steak and put on an oven-proof plate. Top with onions, etc., and brown under the broiler.
Nutrition Facts : Calories 509.6, Fat 25.9, SaturatedFat 8.7, Cholesterol 154.2, Sodium 1309.6, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 50
COLOMBIAN STEWED FLANK
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.
Provided by wifeyluvs2cook
Categories Colombian Recipes
Time 2h35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
- Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.
Nutrition Facts : Calories 235.7 calories, Carbohydrate 9.2 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 2.1 g, Protein 15.4 g, SaturatedFat 4.4 g, Sodium 769.5 mg, Sugar 4.7 g
Tips:
- Choose the right cut of meat: Flank steak is a lean and flavorful cut of beef that is perfect for stewing. It is important to choose a flank steak that is at least 1 inch thick so that it can withstand the long cooking time.
- Marinate the meat: Marinating the flank steak in a mixture of spices, herbs, and liquids will help to tenderize the meat and infuse it with flavor. You can use a variety of marinades, but a simple mixture of olive oil, garlic, cumin, and oregano is a good place to start.
- Brown the meat: Before stewing the flank steak, it is important to brown it in a hot pan. This will help to seal in the juices and give the meat a rich, caramelized flavor.
- Cook the meat slowly: Flank steak is a tough cut of meat, so it is important to cook it slowly over low heat. This will help to break down the connective tissue and make the meat tender.
- Add vegetables and liquids: Once the meat is browned, you can add vegetables and liquids to the pot. Common vegetables used in Colombian stews include potatoes, carrots, onions, and tomatoes. You can also add beans, rice, or pasta.
- Season the stew: Season the stew to taste with salt, pepper, and other spices. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten up the flavors.
- Garnish and serve: Once the stew is cooked, you can garnish it with fresh herbs, such as cilantro or parsley. Serve the stew with rice, beans, or bread.
Conclusion:
Colombian stewed flank is a delicious and hearty dish that is perfect for a cold winter day. The flank steak is slowly cooked in a flavorful broth until it is fall-apart tender. The stew is then served with rice, beans, or bread. This dish is a great way to warm up on a cold day and is sure to please everyone at the table.
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