Stewed Flank colombian style

Ingredients : 

2 tablespoons corn oil
 1 pound flank steak
 1 large onion, thinly sliced
 4 large cloves garlic, chopped
 5 red tomatoes, chopped
 1/2 teaspoon of salt
 2 teaspoons of black pepper
 1 1/2 teaspoons ground cumin
 2 1/2 cups of water
 2 cubes beef bouillon, crumbled

Preparation :

Heat the corn oil in a skillet over medium heat. 

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 two hours.

Remove the steak to a cutting board. 

Transfer to a serving plate. 

Pour the onion and tomato mixture from the skillet over the shredded beef.

Spanish bean soup

5:36 PM

Ingredients :

½ pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
¼ pound salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
½ teaspoon paprika
Pinch of saffron
1 chorizo (spanish sausage), sliced in thin rounds

Preparation :

Wash the garbanzos very good.

Soak them overnight with 1 tablespoon salt in enough water to cover the beans.

Drain the salted water from the beans.

Place the beans in 4-quart soup kettle; add the 2 quarts of water and the ham and beef bones.

Cook during 45 minutes over low heat, skimming foam from the top.

Fry in salt the pork slowly in a skillet.

Add the chopped onion and saute lightly.

Add to beans along with potatoes, paprika, and saffron.

Add salt to taste. When potatoes are tender, remove from heat and add chorizo.

Serve hot in deep soup bowls. Serves 4 people.

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