• 6servings
  • 255minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 900g beef flank steak

  3. 240ml beef stock

  4. 250g passata

  5. 1 small onion, sliced

  6. 1 green pepper, seeded and sliced into strips

  7. 2 cloves garlic, chopped

  8. 170g tomato puree

  9. 1 teaspoon ground cumin

  10. 1 teaspoon chopped fresh coriander

  11. 1 tablespoon olive oil

  12. 1 tablespoon white vinegar

Instructions Jump to Ingredients ↑

  1. Heat vegetable oil in a large frying pan over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.

  2. 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.


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