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Cuban Shredded Beef

Cuban Shredded Beef

Discover the rich flavors of Cuban Shredded Beef, a comforting dish perfect for any occasion. Easy to make and packed with vibrant spices.
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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 sliced (optional)
  • 2 tablespoons capers
  • 1 tablespoon apple cider vinegar or lime juice
  • to taste salt & pepper
  • 2 tablespoons fresh cilantro chopped

Equipment

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

Method
 

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Pat the beef dry and sear until golden brown on all sides, then remove from the pot.
  3. In the same pot, sauté the onions and bell peppers for 7–10 minutes until softened.
  4. Add garlic, tomato paste, cumin, paprika, allspice, and cloves; cook for about a minute.
  5. Pour in beef broth, crushed tomatoes, oregano, and bay leaves; stir and return the beef to the pot.
  6. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.
  7. Shred the beef with two forks and return to the pot with olives and capers; simmer for an additional 5 minutes.
  8. Add vinegar, salt, and pepper to taste, and sprinkle with fresh cilantro before serving.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

For an extra burst of flavor, toast your spices in a dry skillet briefly before adding them to the pot. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for longer storage. Serve with rice, plantains, or tortillas to complete the meal. Enjoy!
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