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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Sorry, I don't have any idea who Queen Korina is. In this recipe, pulled beef, either made from scratch as here, or leftover pulled beef you may have on hand, tops a fresh vegetable salad of romaine, tomatoes, onions and more, dressed with a spicy vinaigrette. Not included in the times below is 1-1/2 hour inactive preparation time while the meat cools. Ingredients:
1 (1 1/2-2 lb) flank steaks |
3 tablespoons dried mexican oregano |
2 teaspoons ground cumin |
coarse sea salt |
fresh ground black pepper |
3 cups beef stock |
2 cups water |
4 smashed garlic cloves |
1 sweet onion, quartered |
3 bay leaves |
12 peppercorns |
5 tablespoons white vinegar |
5 tablespoons freshly squeezed lime juice |
1 tablespoon pickled jalapeno juice |
3 tablespoons dried mexican oregano |
1 1/2 teaspoons fine sea salt |
1 teaspoon fresh ground black pepper |
1/2 teaspoon ground cumin |
1 cup extra virgin olive oil |
4 romaine lettuce hearts, shredded |
4 large tomatoes, cut in wedges |
1 medium red onion, thinly sliced |
2 bunches radishes, cleaned well chilled |
1 bunch fresh cilantro, leaves coarsely chopped |
4 avocados, halved, pitted and sliced |
tortilla chips, for serving |
Directions:
1. For the meat: rub the flank steak with oregano, cumin, salt and cracked pepper. Place the steak, beef stock, water, garlic, onion, bay leaves and peppercorns in a large pot; bring to a boil. Simmer for 1-1/2 hours until meat is fork tender and comes easily apart with a fork. If you need to add some more liquid during the cooking process, go ahead. Adding more beef broth or water would be fine. Remove the pot off the burner and allow to cool to room temperature, about 20 minutes.
2. When it's cooled to room temperature, cover with lid and place into the refrigerator. Cool in the refrigerator for 1-3 hours. After it's cold, trim off any remaining fat, cut into 4 pieces across the grain and then shred using 2 forks.
3. Place it back in the liquid until ready to serve. Before adding to the salad, drain off liquid and discard.
4. For the vinaigrette: Whisk all the ingredients together, adding in the olive oil in a steady stream until incorporated.
5. For the salad and assembly: Toss the lettuce and vegetables with the vinaigrette, and top with meat. Add freshly made corn tortilla chips around the side of bowl.
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