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
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.
Useful gear for this recipe
$$ · braised beef, lamb neck, pot roasts, and stews
Lodge 6-Quart Enameled Cast Iron Dutch Oven
Browning meat on the stovetop, then braising it slowly in the oven.
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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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