About this recipe:This is great shredded beef served on tortillas or over rice. Add soured cream, cheese and fresh coriander on the side.
1 tablespoon vegetable oil
900g beef flank steak
240ml beef stock
1 small onion, sliced
1 green pepper, seeded and sliced into strips
2 cloves garlic, chopped
170g tomato puree
1 teaspoon ground cumin
1 teaspoon chopped fresh coriander
1 tablespoon olive oil
1 tablespoon white vinegar
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
Heat vegetable oil in a large frying pan over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef stock and passata, then add the onion, green pepper, garlic, tomato puree, cumin, coriander, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Delicious! I didn't brown the beef (lazy) but it still came out wonderful. I added everything to the slow cooker pot the night before and just popped the pot into the base and turned it on before work.
My husband and I had it two nights in a row. He suggested I get a lime for the second night and it is great with a little lime juice squeezed on top, a dollop of soured cream and some freshly chopped coriander.
Great recipe. Thanks! - 20 Jan 2013