- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“This Stewed flank steak is a delicious beef broth recipe that combines flavors of pumpkin and arracacha, being ideal for a quick and tasty meal.”
What you need to know
- Flank steak provides a unique flavor and texture to the broth.
- The pumpkin and mandioquinha add a touch of creaminess and nutrition.
- The combination of spices like crushed red pepper, cumin, and dried chimichurri creates a complex flavor.
- The tomato and bell pepper add more flavors and texture to the broth.
- The quick preparation allows you to prepare a complete meal in less than half an hour.
Ingredients
Main
- 1 kg of skirt steak (or the meat of your choice: chuck, shank, or shoulder)
- 1 chopped onion
- 4 cloves garlic, minced
- 1 chopped tomato
- 1 bell pepper in strips (of any color)
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of salt (or to taste)
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon cumin
- 1 teaspoon of dry chimichurri
- 2 tablespoons of oil or olive oil
- Hot water as needed
Instructions
Principal
- Add the skirt steak (or chosen meat), smoked paprika, salt, red pepper flakes, and cumin, and sauté for 2 more minutes.
- Let the meat cook for about 45 minutes to 1 hour, or until it is tender.
- To finish, add the pumpkin and cassava cream, mixing until it is well incorporated and the cream is smooth.
- Incorporate the chopped tomato and bell pepper, stirring well for another 3 minutes.
- In a large pot, heat the oil or olive oil over medium heat.
- Add enough hot water to cover the meat, increasing if necessary.
- Add 2 tablespoons of dry chimichurri, mixing well with the meat.
- Add the onion and garlic, sauté until soft and golden.
Chef's tips
- For a creamier broth, reserve some boiling water before cooking the meat and add at the end.
- For a softer texture, let the flank steak cook for longer.
- For a special touch, finish the broth with a little olive oil.
Variations
- Include a bit of apple cider vinegar to give a touch of acidity to the broth.
- Replace the smoked paprika with black pepper for a milder spicy touch.
- For a healthier version, replace the oil with a small amount of olive oil and enjoy the hot broth.
Substitutions
- Replace the skirt steak with other meats like olive or shoulder.
- Replace pumpkin with sweet potato or sweet potato instead of pumpkin.
- Replace the tomato with red or orange bell peppers for a touch of color and flavor.
How to store
The broth can be served immediately after preparation. If you want to store it, reserve it in a can or bowl, heat before serving.
Can it be frozen?
- The broth can be stored in a ladle for up to 3 days in the refrigerator or up to 1 month in a ladle in the freezer.
- To thaw, simply heat the hot broth in the pot.
What to serve with
- Pair the broth with brown rice or a pumpkin puree for a sophisticated touch to the meal.
- For a touch of creaminess, serve the broth with arracacha puree.
- Serve with a grain of rice or a French bread for a complete finish.
Frequently asked questions
How can I make the broth thicker?
To make the broth thicker, you can strain the broth and add a little coconut milk or cornstarch.
Can I add more seasonings to adjust the flavor?
Yes, you can adjust the salt and seasonings as you see fit to achieve the desired flavor.
How will I know when the flank steak is cooked?
The flank steak will be cooked when it becomes tender and juicy, usually taking about 20 to 25 minutes on medium heat.
