Description
A traditional Venezuelan dish that combines flavorful shredded beef with rice and beans, offering a comforting and hearty meal.
Ingredients
Scale
- 2 pounds flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 bell pepper, chopped
- 2 cups beef broth
- 1 tablespoon cumin
- 1 teaspoon oregano
- 2 cups cooked rice
- 2 cups cooked beans
Instructions
- Season the flank steak with salt and pepper.
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion, garlic, and bell pepper, and sauté until softened.
- Add the flank steak and brown on all sides.
- Pour in the beef broth, cumin, and oregano, bringing to a simmer.
- Cover and cook for about 2-3 hours until the meat is tender and shreds easily.
- Remove the steak from the pot, shred it, and return it to the pot to soak up the juices.
- Serve the shredded beef with rice and beans.
Notes
- This dish can be served with avocado and arepas for a complete meal.
- For added flavor, marinate the beef overnight.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Venezuelan
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 40g
- Cholesterol: 120mg