Ingredients
Scale
- 2 pounds flank steak
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bell pepper, chopped
- 2 cups beef broth
- 1 tablespoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 tablespoon vinegar
- 2 cups cooked rice
- 2 cups black beans, cooked
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper. Sauté until softened.
- Add flank steak and brown on all sides.
- Pour in beef broth and add cumin, oregano, paprika, and vinegar. Bring to a boil.
- Reduce heat, cover, and simmer for about 3 hours or until beef is tender and shreds easily.
- Remove beef, shred it, and return to the pot. Mix with the sauce.
- Serve shredded beef over cooked rice with black beans on the side.
Notes
- For best flavor, marinate the beef overnight.
- Serve with arepas for a traditional touch.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooked
- Cuisine: Venezuelan
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 35 grams
- Cholesterol: 100 milligrams