Name: Nicaraguan Shredded Beef
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Nicaraguan
Ingredients: 700 g of beef flank steak (or brisket) (about 1½ pounds); 1 liter of water, for boiling the beef (4 cups); 1 medium of white onion, cut into large chunks (for boiling the beef); 1 of green bell pepper, cut into large chunks (for boiling the beef); 1 medium of white onion, finely chopped (for the sauté); 1 of green bell pepper, finely chopped (for the sauté); 3 cloves of garlic, crushed; 2 of ripe tomatoes, finely chopped (2 medium tomatoes); 30 ml of vegetable oil (2 tablespoons); 5 g of annatto (achiote) powder or paste (1 teaspoon) (optional); 1 sprig of fresh cilantro, chopped; to taste of salt; to taste of black pepper

Ingredients

Scale

700 g of beef flank steak (or brisket) (about 1½ pounds)
1 liter of water, for boiling the beef (4 cups)
1 medium of white onion, cut into large chunks (for boiling the beef)
1 of green bell pepper, cut into large chunks (for boiling the beef)
1 medium of white onion, finely chopped (for the sauté)
1 of green bell pepper, finely chopped (for the sauté)
3 cloves of garlic, crushed
2 of ripe tomatoes, finely chopped (2 medium tomatoes)
30 ml of vegetable oil (2 tablespoons)
5 g of annatto (achiote) powder or paste (1 teaspoon) (optional)
1 sprig of fresh cilantro, chopped
to taste of salt
to taste of black pepper