Go Back
–+ servings
Slow-Cooked Cuban Beef

Slow-Cooked Cuban Beef

Discover the rich flavors of Slow-Cooked Cuban Beef, a comforting dish perfect for family dinners and meal prep. Easy to make and unforgettable in taste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1.4 kg beef (flank, shoulder, or brisket)
  • 1 unit onion, sliced
  • 1 unit green bell pepper, sliced
  • 1 unit red bell pepper, sliced
  • 1 unit 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)
  • 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
  • Tongs
  • Wooden spoon
  • Slow cooker (optional)
  • Two forks for shredding

Method
 

  1. Heat olive oil in a large pot over medium-high heat.
  2. Pat the beef dry and sear in the pot for 3–4 minutes per side until golden brown, then remove and set aside.
  3. In the same pot, add onions and bell peppers, stirring occasionally for 7–10 minutes until softened.
  4. Stir in garlic, tomato paste, cumin, paprika, allspice, and cloves; toast for 1 minute.
  5. Add beef broth, crushed tomatoes, oregano, and bay leaves to the pot, stirring well before returning the beef.
  6. Bring to a boil, reduce heat to low, cover, and simmer gently for 2 hours.
  7. Shred the beef with two forks and return to sauce along with olives and capers; simmer uncovered for 5 minutes.
  8. Stir in vinegar, season with salt and pepper, and garnish with fresh cilantro.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 35gFat: 15gSaturated Fat: 5gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 10IUVitamin C: 40mgCalcium: 4mgIron: 20mg

Notes

This dish is perfect for meal prep as it tastes even better the next day. Garnish with extra cilantro and a wedge of lime for a fresh touch.
You can serve it over rice, in a sandwich, or even as nacho topping. For leftovers, refrigerate for up to 4 days or freeze for 3 months. Reheat gently on the stovetop or microwave, adding a little broth if necessary. Enjoy!
Tried this recipe?Let us know how it was!