AuthorChef ChadSlow cooking can help tenderize flank steak beef and turn it into flaky and tender taco filling. You can make this with your Breville Smart Oven™ Air Fryer.
Line up the beef flank steak in a square pan, season with sea salt and crushed black pepper.
Drizzle 2 tbsp of canola oil in a preheated pot, let it reach its smoking point.
Once the oil in the pot is screaming hot, sear the seasoned flank steak until brown on all sides.
Once the meat is perfectly seared, take it off the pan and drizzle 1 tbsp of canola oil.
Saute minced onions, garlic then add tomato paste until it reaches dark red color.
Add the seared meat, beef stock, chipotle peppers , soy sauce, bay leaf, cloves, oregano, and cinnamon powder.
Transfer the pot covered with aluminum foil into the pre-heated Breville Oven.
Activate the slow-cooked function (high), and transfer the pot to the Breville Oven to braise for about 4 hours.
Once the meat is soft and tender, Remove the meat from the sauce and shred it with two forks.
Add some of the sauce (the consommé) to a bowl and add a little beef broth if it needs to be thinned out.
Mince up some onion and cilantro and mix it in a small bowl with a few squeezes of lime and a pinch of salt.
Add a spoonful of the cilantro and onion mixture to the consomé and add a squeeze of lime.
Dip a corn tortilla into the top of the sauce. This should be mostly fat. And add it to a non-stick skillet, set over medium-high heat.
Flip over and then add a small handful of shredded meat and a handful of kesong puti. Shape it into a quesadilla/taco. And flip it over so it can get crispy and melty on the other side.
Serve with consommé. Enjoy.
Ingredients
Directions
Line up the beef flank steak in a square pan, season with sea salt and crushed black pepper.
Drizzle 2 tbsp of canola oil in a preheated pot, let it reach its smoking point.
Once the oil in the pot is screaming hot, sear the seasoned flank steak until brown on all sides.
Once the meat is perfectly seared, take it off the pan and drizzle 1 tbsp of canola oil.
Saute minced onions, garlic then add tomato paste until it reaches dark red color.
Add the seared meat, beef stock, chipotle peppers , soy sauce, bay leaf, cloves, oregano, and cinnamon powder.
Transfer the pot covered with aluminum foil into the pre-heated Breville Oven.
Activate the slow-cooked function (high), and transfer the pot to the Breville Oven to braise for about 4 hours.
Once the meat is soft and tender, Remove the meat from the sauce and shred it with two forks.
Add some of the sauce (the consommé) to a bowl and add a little beef broth if it needs to be thinned out.
Mince up some onion and cilantro and mix it in a small bowl with a few squeezes of lime and a pinch of salt.
Add a spoonful of the cilantro and onion mixture to the consomé and add a squeeze of lime.
Dip a corn tortilla into the top of the sauce. This should be mostly fat. And add it to a non-stick skillet, set over medium-high heat.
Flip over and then add a small handful of shredded meat and a handful of kesong puti. Shape it into a quesadilla/taco. And flip it over so it can get crispy and melty on the other side.
Serve with consommé. Enjoy.
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