Can somebody help me with the name of this method

Little Steven

I saw this in a magazine a few weeks ago. It called for simmering flank steak in water for 20 or so minutes. Can't find the magazine now. Shredding the flank and then searing in batches. It was definitely South American. I tried it with chicken last week and it was brilliant.
I couldn't do just water. Coriander, cumin, garlic, lime and onions. Was going to put some of my Don Julio tequila in there as well but #3 son seems to have thought it would be better as shots.

Boiled some white wine, beef stock, and water to simmer the meat.

Shredded the flank and will sear it on cast iron.

Tonight, I am making enchiladas with it but would like to try it as a burrito style dish.

Steve

Richard Fl

Does "Hot Tubing" help?

Gunnar

I may have to agree with #3 son, enchiladas and shots...sounds good.

Little Steven

Gunnar

Not with 80 dollar tequila! Quality was so good he probably didn't get the punishment he deserved the next day. If I only hadn't done the same type of thing when I was his age I would beat him. :pinch:

Steve

Little Steven

Richard,

No you fry the shredded beef.

Steve

Gunnar

Oops, I misread the first post. You're only young once and we all did it. For me it was rotgut, not the quality your son had. I'm envious. LOL.

Little Steven

Gunnar,

As I said, I made a mistake or two mysel'. When I replace it he won't do it again.

Steve

Hoss

You're right Steven.Don Julio is way tooo good to use for shots!!! :ohmy:

Hoss

You could call it Steven's boil-n-fry method! :laugh:

Little Steven

This was Paula's chicked burrito, grilled with a little olive oil. She doesn't like spice.



Steve

Little Steven

Hoss,

You could but there is a name. :laugh:

Steve

Little Steven

Hoss,

I learned a few things in Mexico last year. The most important was good tequila is good. Can't get 1814 here but next time I go down there.

Steve

mikeb6109

Wow that looks real good!!

Knauf

Look likes cuban dish called Ropa Vieja (torn clothes/ dirty laundry) Usually made with a reddish gravy here in Tampa by the cuban population. Delicious!

Big'un

I don't know the method, but it looks awesome!

Little Steven

Knauf,

This was Peruvian or Ecuadorian I'm pretty sure. It's cooking now and will post pics.

Steve

Little Steven

Here's the shredded beef searing in mesquite.


Added the vegetables and simmering

I hope this is worth the effort
Steve

Hoss

YUMMY!!! I got it,SIMMERFRIED!!! :woohoo:

Little Steven

Mike,

Didn't turn out well. The shredded beef was tough. I simmered it for a while but still tough. I was hoping I could get the name of the method so I could search it.

Steve

Little Steven

Todd,

I thought it would be when I read it. Meat was tough so I didn't use it. I will vac seal and let it sit in simmering water and try again. Shame to waste a nice flank.

Doug in Eggmonton

I tried to apply a little google-foo to this question and the best I can come up with is Vaca Frita which is refried braised flank steak. However it is also a Cuban dish and not Ecuadorian. Great picture of it here: http://gastrofroy.blogspot.com/2008/08/vaca-frita.html