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Cuban Shredded Beef

Cuban Shredded Beef

Discover the vibrant flavors of Cuban Shredded Beef, a hearty dish packed with tender beef and bold spices. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.4 kg beef flank, shoulder, or brisket
  • 1 onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 3 teaspoons sweet paprika
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 500 ml beef broth
  • 1 can crushed tomatoes (410 g)
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1 cup green olives optional, sliced
  • 2 tablespoons capers
  • 1 tablespoon apple cider vinegar or lime juice
  • q.s. Salt and pepper to taste
  • 2 tablespoons fresh cilantro chopped

Equipment

  • Large pot or Dutch oven
  • Tongs
  • Wooden spoon
  • Two forks for shredding
  • Other

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Pat the beef dry with paper towels and sear on all sides until golden brown; remove and set aside.
  3. In the same pot, add onions and bell peppers; cook for 7-10 minutes until soft.
  4. Add garlic, tomato paste, cumin, paprika, allspice, and cloves; cook for 1 minute.
  5. Pour in beef broth, crushed tomatoes, oregano, and bay leaves; return beef to the pot.
  6. Bring to a boil, reduce heat to low, cover, and simmer for 2 hours.
  7. Remove beef, shred with forks, and return to pot with olives and capers; simmer for another 5 minutes.
  8. Stir in vinegar, salt, pepper, and cilantro just before serving.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 40gFat: 15gSaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

For enhanced flavor, toast whole spices like cumin seeds and grind them fresh. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Leftovers taste even better the next day as the flavors meld; just reheat gently.
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