I braised the flank steak for three hours and then shredded it and put it back in the pot with the now-much-reduced braising liquid. “Shredded” is a term I use loosely as the meat was falling apart as I picked it up with tongs.
I tasted it and, surprise surprise, it’s quite sweet. (Braising it in coke makes it sweet? What?) I think that serving it with pickled onions will really balance the flavor, and I’m considering making the rice spicy as well. The sandwich that this meat is supposed to go on has pickled onions, horseradish sauce, and arugula, so in non-sandwich form I’m improvising.