Stove Top Braised Flank Steak


  • 4 lbs flank steak, trimmed of any silver skin
  • 1 whole head garlic
  • 1 large onion, peeled and quartered
  • 1/2 cup celery, 2 inch pieces
  • 2 cups beef broth
  • 2 cups water
  • kosher salt and black pepper to taste
  • 2 bay leaves
This technique delivers meat that is super tender and is perfect for enchiladas, tacos or shredded beef sandwiches.

  • Add the beef broth and water to a large sauce pan, along with the onion, celery, garlic, and bay leaf. Add a little salt and pepper to the water.
  • Bring to a boil.
  • Meanwhile, slice the flank steak into large pieces, across the grain.
  • Once the water boils, add the flank steak pieces, then reduce heat to a simmer. Make sure meat is completely covered.
  • Simmer meat for 2 hours or until it is very tender and shreds easily.
  • Remove meat from boiling liquid and allow to cool slightly, then shred for desired use.
  • Optional: you may reserve some of the cooking liquid to make a flavorful gravy.
  • Also the meat is delicious dipped in a mixture of ground cumin, salt and pepper.

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