Fall is here and I love braising and slow cooking meats. I’ve done a variation of this a few times, but they just keep getting better each time, like a fine wine that tastes better with age! As my cooking continues and I develop my skills and learn more flavors and profiles and cooking techniques, I am finding myself looking to elevate older recipes I have done and give them a fresh take or a new spin. I really outdid myself on this one – the beef is so moist and falls apart so easily. It is also rich and smokey and the tomatoes add a vibrant flavor to the dish! I really loved this with feta cheese since the cheese is hard and salty so it gives it a nice punch, but you could do fresh parmesan or gruyere!
For the Beef:
- 3 Lbs Flank Steak
- 15oz Crushed Tomatoes
- 8 Cloves Garlic, Minced
- 1 Tbsp Tomato Paste
- About 1 Qt Beef Broth
- 2 Tbsp Worcestershire Sauce
- 3 Tsp Salt
- 1 Tsp Pepper
- 2 Tsp Garlic Powder
- 2 Tsp Onion Powder
- 3 Tsp Dried Basil
- 3 Tsp Dried Oregano
- 2 Tsp Dried Thyme
- 2 Tsp Smoked Paprika
- 1 Tsp Cumin
- 2 Tbsp Olive Oil
Optional For Serving:
- Feta Cheese
- Pat dry the flank steak and season well with salt and pepper.
- In a large pot or dutch oven, heat 2 tbsp of olive oil over medium to high heat. Once hot, add the flank steak and sear for 2-3 minutes on each side.
- Once seared, remove the steak and set aside.
- Add in the other tbsp of olive oil and reduce the heat to medium-low. Add in the garlic and stir for 3 minutes until fragrant.
- Next, add in the tomato paste and stir well.
- Add in the crushed tomatoes, garlic powder, onion powder, dried basil, dried oregano, dried thyme, smoked paprika, cumin, salt, pepper and worcestershire sauce. Stir to mix well and bring to a simmer.
- Once the sauce begins to bubble, add the steak back in and cover with beef broth (depending on the size of your pot you will need about 1 qt to fully cover it – you want to make sure the beef is completely submerged or the beef will dry out).
- Reduce the heat to low, cover, and allow to braise for 2-3 hours, checking occasionally to ensure it is not burning.
- After 2-3 hours of cooking, uncover and turn the heat up just slightly – we want to cook off any excess water so the sauce thickens. Cook uncovered for 30-45 minutes, stirring occasionally.
- Once the excess water has been cooked off, cover, and continue cooking on low for another 1 hour.
- Remove from heat and transfer the beef to a bowl or plate. Using two forks, gently shred the beef then transfer it back into the sauce. Keep covered until you are ready to serve! Serve over pasta or polenta and top with feta cheese – or another hard, salty cheese you prefer!
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