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1
Rub the steak on both sides with 3 tablespoons of the cumin.
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2
In a large skillet, heat 2 tablespoons of oil over medium-high heat until shimmery and hot but not smoking.
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3
Add the flank steak and cook until browned on both sides, about 5 minutes per side.
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4
Transfer to a large Crock-Pot.
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5
In a large mixing bowl, mix together the broth, tomato sauce, tomato paste, vinegar, garlic, salt, the remaining 3 tablespoons of cumin, and the remaining 2 tablespoons of olive oil.
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6
Stir until well blended.
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7
Add the onion, bell peppers, and cilantro.
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8
Stir until well blended.
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9
Pour the tomato mixture over the meat in the Crock-Pot.
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10
Cover and cook on high for 4 hours, or on low for up to 10 hours.
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11
The meat is ready when it falls apart when pierced with a fork.
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12
Remove the meat from the sauce and use two forks to pull apart the meat, shredding it into strings.
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13
Return the shredded meat to the sauce and let stand for 15 minutes.
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14
Serve the shredded meat with the flavorful juices spooned over and with white rice, black beans, and fried plantains on the side.
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15
Preheat the oven to 450F.
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16
Spread the bones in a flameproof roasting pan.
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17
Bake until the bones are brown, 30 to 45 minutes.
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18
Transfer the bones to a stockpot.
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19
Pour the fat out of the pan.
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20
Place the roasting pan over high heat.
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21
Pour 2 cups of water into the pan and bring to a boil, scraping up the browned bits in the pan with a wooden spoon.
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22
Pour this liquid into the stockpot.
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23
Add the onion, leeks, carrots, and celery.
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24
Add cold water to cover the bones by 2 inches.
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25
Bring to a boil over high heat.
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26
Use a large spoon to skim off any foam that rises to the surface.
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27
Add the tomato paste, thyme, parsley, peppercorns, and bay leaf.
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28
Reduce the heat to low and simmer, partially covered, until the broth is full flavored, at least 2 hours and up to 8 hours.
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29
Strain the broth through a mesh strainer and discard the solids.
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30
Let cool.
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31
If desired, refrigerate the stock and remove and discard the solidified fat from the surface.
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32
Store in tightly covered containers in the refrigerator for up to 5 days or freeze up to 6 months.
