Ingredients

Instructions

1. 1

   Cut the flank steak into large chunks. Place in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce heat and simmer for about 60-75 minutes until the beef is very tender.

2. 2

   Remove the beef from the pot and let it cool slightly. Reserve 2 cups of the cooking liquid. Once cool enough to handle, shred the meat into thin strands using two forks or your fingers.

3. 3

   In a large skillet or wide pot, heat the vegetable oil over medium heat. Add the chopped onion and red bell pepper. Sauté for 6-8 minutes until the vegetables are soft and the onion is translucent.

4. 4

   Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

5. 5

   Add the ground cumin, tomato paste, and Worcestershire sauce to the skillet. Stir well to combine with the vegetables.

6. 6

   Add the shredded beef to the pan and mix to coat it thoroughly with the aromatic vegetable mixture.

7. 7

   Pour in the reserved beef broth. Simmer uncovered over medium-low heat for 15-20 minutes, stirring occasionally, until the liquid reduces and creates a thick, flavorful sauce coating the meat.

8. 8

   Taste and season with salt and black pepper as needed. Serve hot with rice, black beans, or inside arepas.