Cuba-Style Shredded Beef

Ingredients:

  • 1 (2½-4 pound) boneless beef shoulder roast
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup beef broth or water
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano leaves
  • 6 cloves garlic (minced)
  • 2 bay leaves
  • 1 large onion (thinly sliced)
  • 2 medium green bell peppers (thinly sliced)
  • 1/3 cup fresh lime juice
  • Hot cooked rice
  • Fresh parsley (chopped, optional)

Directions

Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.

Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2-3 hours or until beef is fork-tender.

Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4-6 pieces; shred with 2 forks.

Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4-7 minutes or until beef is heated through, stirring occasionally.

Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.

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