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Cuban Shredded Beef

Cuban Shredded Beef

Discover the magic of Cuban Shredded Beef, a flavorful dish perfect for family dinners. Learn how to make this tender, aromatic classic today!
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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 (3 lbs) 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 (410 g) crushed tomatoes
  • 2 teaspoons dried oregano
  • 2 leaves bay leaves
  • 1 cup green olives, sliced (optional) optional
  • 2 tablespoons capers
  • 1 tablespoon apple cider vinegar or lime juice
  • to taste Salt and pepper
  • 2 tablespoons fresh cilantro, chopped

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Two forks for shredding
  • Slow cooker (optional)

Method
 

  1. Heat the olive oil in a large pot over medium-high heat. Add the beef and sear it on all sides until golden brown, then remove and set aside.
  2. In the same pot, add the onions and bell peppers, cooking for 7-10 minutes until softened.
  3. Add the garlic, tomato paste, cumin, paprika, allspice, and cloves, stirring for about a minute until fragrant.
  4. Pour in the beef broth, crushed tomatoes, oregano, and bay leaves. Stir well and return the beef to the pot. Bring to a boil, then lower the heat, cover, and let simmer.
  5. Cook for about 2 hours or until the beef is fork-tender. Alternatively, use a slow cooker on low for 6-10 hours or high for 2-4 hours.
  6. Shred the beef with two forks, return it to the pot with olives and capers, and simmer for another 5 minutes. Add vinegar, salt, pepper, and cilantro just before serving.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 680mgPotassium: 580mgFiber: 2gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 4mgIron: 20mg

Notes

For maximum tenderness, use a fatty cut of beef and don’t skip the searing step; it adds rich flavor. Leftovers taste even better the next day. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To add an extra layer of flavor, deglaze the pot with a splash of red wine after browning the beef.
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