Ingredients
Scale
- 2–2 ½ pounds beef flank steak
- ¼ cup vegetable oil
- 1 large onion, sliced
- 4–5 cloves garlic, minced
- 2 bell peppers, sliced
- 2 tomatoes, sliced
- 1 can (8 ounces) tomato sauce
- 1–2 cups beef broth
- 1 large bay leaf
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 thyme sprig
- Salt and pepper to taste
- 1–2 packets Sazon (substitute with beef or chicken bouillon)
- 2–3 tablespoons parsley or cilantro
Instructions
- Trim excess fat from the beef flank steak and season with salt, pepper, cumin, and Sazon.
- In a skillet, heat vegetable oil over medium heat. Sear beef on both sides until browned (3-4 minutes per side).
- Cook onions, garlic, bell peppers, and tomatoes in the same skillet for 3-5 minutes until softened; add tomato sauce and broth.
- Transfer three-quarters of this mixture to a slow cooker and add the seared beef.
- Cook on high for 3 ½–4 hours or low for 7–8 hours until tender enough to shred.
- Combine shredded beef with remaining skillet mixture; serve hot.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on low)
- Category: Main
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg