Braised Beef Flank

Autor: Inacap

INGREDIENTES

• 1 tbsp onion, grated
• 2 garlic cloves, crushed
• 1 tbsp dried oregano, ½ tsp ground cloves
• 3 tbsp sea salt
• ¼ cup red wine vinegar
• 4 or 3 tbsp oil
• 2 kg (4 lbs 6 oz) beef flank
• 3 onions, cut into 8 pieces each
• 3 carrots, cut into thick rounds
• 1 cup beer or white wine

INSTRUCCIONES

• Step 1 – Mix the onion, garlic, oregano, clove, salt, vinegar and oil in a bowl. Rub the meat with the mixture. Place the seasoned meat in a baking dish. Cover with plastic wrap and marinate in the refrigerator for at least 12 hours.
• Step 2 – Preheat oven to 230°C (450°F).
• Step 3 – Place the onions and carrots in a baking dish. Place the meat on top, reserving the marinade. Cook the meat for 15 minutes until lightly browned.
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• Step 4 – Reduce the oven temperature to 125°C (260°F). Mix the reserved marinade with beer or wine in a bowl and then drizzle over the meat. Continue to cook the meat for 3 1/2 hours, constantly basting with cold water (total of 3 cups).
• Step 5 – Remove the meat and vegetables from the baking dish. Cut the meat into thick slices and place them in a pot with the vegetables and cooking juices. Add enough water to cover the ingredients. Cook over low heat for 2 to 3 hours, adding water if necessary. Remove the excess fat and serve heat with the vegetables.