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Ingredients
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Beef Preparation
Tomato-Based Sauce
Method
Beef Preparation
- 1
Cook the Flank Steak
In a large pot, combine the flank steak, water, salt, and bay leaves. Bring to a boil over high heat. Reduce the heat to medium-low and cover the pot. Simmer for about 2 hours, or until the beef is tender and easily shredded. Remove the beef from the pot, and reserve the broth for later use.
- 2
Shred the Beef
Once the beef is cool enough to handle, shred it into bite-sized pieces using two forks or your hands. Set aside.
Tomato-Based Sauce
- 3
Prepare the Vegetables
Finely chop the onion, mince the garlic, and dice the red bell pepper.
- 4
Cook the Sauce
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper, and cook for an additional 3-4 minutes.
- 5
- 6
Combine Beef with Sauce
Add the shredded beef to the tomato sauce and mix well. If the sauce is too thick, add a little reserved beef broth to achieve the desired consistency. Cook for an additional 10 minutes to heat through.
- 7
Finish and Serve
Stir in fresh cilantro just before serving for added flavor. Serve the pabellon warm with rice and black beans.