This wonderful dish has so much flavor. It reminds me of the great flavors of Colombian cooking. Slow-cooked, simmered steak makes this dish so tender and juicy! If you desire some heat, like I do, add a jalapeno pepper. You can also substitute beer for half the water for another variation on the flavor. Serve over rice or with tortillas.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the corn oil in a skillet over medium heat. Gently lie the steak in the oil and cook each side until brown. Remove the steak to a plate. Add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. Return the steak to the skillet. Pour the water into the skillet. Stir in the crumbled bouillon. Bring the water to a boil and drop the heat to low; cover. Allow to simmer until the meat easily pulls apart with a fork, about 2 hours.

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  • Remove the steak to a cutting board. Use two forks to shred the meat. Transfer to a serving plate. Pour the onion and tomato mixture from the skillet over the shredded beef.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

235.7 calories; 15.4 g protein; 9.2 g carbohydrates; 35.8 mg cholesterol; 769.5 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/27/2008
Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent broth you are left with - I see soup in my future. Thanks for the recipe!:) Read More
(13)

Most helpful critical review

Rating: 3 stars
08/24/2009
This was OK next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review. Read More
(3)
37 Ratings
  • 5 star values: 19
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/27/2008
Very good! I'm a little confused by the reviewer that thinks Columbians overdo cumin - I can't see how this dish could be called 'Columbian' without it. A bonus to this recipe is the excellent broth you are left with - I see soup in my future. Thanks for the recipe!:) Read More
(13)
Rating: 5 stars
10/26/2008
Excellent!! We all loved this dish....I made this in the crockpot and it turned out perfect....I may actually add more cumin next time....served with sliced avacado warm tortillas and sour cream....sooo yummy! Thanks Wifey! Read More
(11)
Rating: 5 stars
03/30/2011
I have had this saved for a while now I finally got the chance to make it this weekend. I doubled the recipe to feed 10. I followed the recipe exactly and they turned out great for the little taste I got! They scarfed (is this a word?) it down and only left me a few shreds to try since I was cooking tortillas for them. The little shreds I tried were awesome tho! Also didnt even get a pic next time I will. This must be a keeper if its gone that fast. I served it with re-fry beans mexican rice and tortillas. Thanks for sharing this great recipe. Read More
(10)
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Rating: 5 stars
01/28/2010
This is a wonderful recipe! I never write reveiws for the recipes I use but this was a huge hit for the WHOLE family! The first night I made it I realized at the last minute I had no cummin. So I cooked it without which resulted in swiss steak (very good too) Now I am cooking it with the cumin a beer I added more garlic and colorful bell peppers and a little extra cummin. I had to make enough to feed my extended family too because they thought it looked so YUMMY! Kudos to wifeyluvs2cook! Even the Cuban at my work LOVED this and said it definetly needs the cummin to set off the sweetness! KEEPER! Read More
(7)
Rating: 5 stars
03/28/2011
My family really raved about this one. It was delicious. I would definitely try it in the slow cooker or possibly give it another half an hour of simmer time because mine could have been just a tiny bit more tender. I made homemade pico and rice and beans with this...it was a huge hit in my house! Read More
(6)
Rating: 5 stars
10/20/2007
this was really good I added a little more salt when I seared for the meat and whem i put all the tomatoes and no cumin cause I personaly dont like it. I just added some garlic powder and some paprika. I cooked for two hours and chopped the tomatoes really small. I also cooked it with half water and have a beer it was soooooo good. nice and juicy and flavorful. thank you! Read More
(5)
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Rating: 4 stars
10/09/2013
This is a great recipe. Serve it with rice and plantains to get the real Colombian experience. Authentic Colombian dishes are not served with pico de gallo sour cream and tortillas leave those for Mexican dishes. Read More
(4)
Rating: 5 stars
12/21/2008
I absolutely loved this. I simmered for about 2 1/2 hours. I served over Mexican rice. The next day I simmered the leftover steak (I used 6 big steaks) and rice together and served inside steamed tortillas. We liked it even better the 2nd time around. Nice change for steak. Read More
(4)
Rating: 3 stars
08/24/2009
This was OK next time I might use a different cut of meat. Mine wasn't as tender as everyone else stated in their review. Read More
(3)