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Stewed Flank Steak with Pumpkin and Arracacha Cream

Name: Stewed Flank Steak with Pumpkin and Arracacha Cream
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

Stewed Flank Steak with Pumpkin and Arracacha Cream

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories250 kcal

Resumo para quem tem pressa

"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."

Stewed Flank Steak with Pumpkin and Arracacha Cream

O Que Você Precisa Saber

- 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 Course

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

Main Course

In a large pot, heat the oil or olive oil over medium heat.

Add the onion and garlic, sauté until soft and golden.

Add the skirt steak (or chosen meat), smoked paprika, salt, red pepper flakes, and cumin, and sauté for 2 more minutes.

Incorporate the chopped tomato and bell pepper, stirring well for another 3 minutes.

Add 2 tablespoons of dry chimichurri, mixing well with the meat.

Add enough hot water to cover the meat, increasing if necessary.

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.

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Chef Tips

- Para um caldo mais cremoso, reserve um pouco de água fervendo antes de cozinhar a carne e adicione no final. - Para uma textura mais macia, deixe a fraldinha cozinhar por mais tempo. - Para dar um toque especial, finalize o caldo com um pouco de azeite de oliva.

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 You Freeze It?

- 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.