$49.99 · Ships free in the US · Grill Masters Club
Marinate falda the way a taquería does
- Fiesta That Mexican seasoning
- Carnitas grill & wing squeeze
- Citrus pucker pepper rub
- Six-recipe booklet and pinch mitts
Flavor Fiesta BBQ Box
Falda — beef flank — is one of the great braising cuts of South American cooking. Braised low and slow with vegetables and wine, it becomes intensely flavoured and easily shredded.
Serves 6 peoplePrep 20 minCook 3 hr 30 min
What to ask for
This recipe calls for Falda. Can't get it where you are?
Ingredients & method
Ingredients
- 1.5 kg falda (flank), in one piece
- 2 tbsp oil
- 1 onion, diced
- 4 garlic cloves, sliced
- 2 tomatoes, chopped
- 1 red capsicum, diced
- 200 ml red wine
- 400 ml beef stock
- 1 tsp cumin
- 1 tsp dried oregano
- 2 bay leaves
- Salt and black pepper
- White rice to serve
Method
- 1Season the falda. Heat oil in a wide casserole over high heat. Sear the flank on both sides until well browned, about 5 minutes per side. Remove.
- 2Reduce heat. Fry onion and garlic until golden. Add tomatoes, capsicum, cumin, and oregano. Cook 5 minutes.
- 3Add wine and reduce by half. Add stock and bay leaves.
- 4Return the falda. Cover tightly and braise at 155 °C for 3–3.5 hours, turning once.
- 5The falda is done when it shreds easily. Shred the meat into the braising liquid. Serve over white rice.
Cook this well
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Chef's tip
Falda can also be cooked in a pressure cooker — reduce the liquid slightly and cook under pressure for 45 minutes for the same result in a fraction of the time.
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