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Cuban Shredded Beef

Cuban Shredded Beef

Discover the rich flavors of Cuban Shredded Beef, a tender and vibrant dish perfect for family meals or entertaining guests. Easy to make and unforgettable in taste!
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Cooking Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings: 6 people
Calories: 320
Ingredients Equipment Method Nutrition

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
  • 410 g crushed tomatoes 1 can
  • 2 teaspoons dried oregano
  • 2 leaves bay leaves
  • 1 cup sliced green olives optional
  • 2 tablespoons capers
  • 1 tablespoon apple cider vinegar or lime juice
  • to taste salt and pepper
  • 2 tablespoons chopped fresh cilantro

Equipment

  • Large pot or Dutch oven
  • Tongs
  • Two forks
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot over medium-high heat, then sear the beef until golden brown on all sides. Set aside.
  2. In the same pot, cook the onions and peppers until soft and caramelized, about 7-10 minutes.
  3. Add garlic, tomato paste, cumin, paprika, allspice, and cloves; toast for about a minute until fragrant.
  4. Pour in the beef broth, crushed tomatoes, oregano, and bay leaves; return the beef to the pot and bring to a boil, then simmer covered.
  5. After 2 hours, shred the beef with two forks and return to the pot along with olives and capers; simmer for 5 minutes.
  6. Stir in vinegar, salt, pepper, and cilantro; taste and adjust seasoning if necessary.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 30gFat: 14gSaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 5mgIron: 20mg
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