Cuban Shredded Beef with Peppers and Onions is a delicious blend of tender meat and delectable flavors that combine to make a healthy and wholesome meal.
I buy my meat in bulk. I don’t mean that I go to Costco and buy a bunch of meat. I mean that I buy a pasture raised and finished quarter cow once a year. If you’ve never done something like this, I strongly urge you to look into it for two reasons:
1) You’ll realize how much better meat can taste than the stuff you’ve been buying at the grocery store and
2) Assuming you don’t choose the cutting option where you only get steaks and everything is ground up, you’ll get a variety of cuts that you have no idea how to cook. This is a good thing.
I love knowing that I have some cut of beef in my freezer that I’ve never made before. I feel like I’m on an episode of Chopped (a favorite show of mine and my foodie-to-be-kids). I have to trust my close friend, google, to tell me what I can do with said cut of meat. Since buying my meat direct from a farm, my whole world opened up to all sorts of new dishes and cooking styles. This particular recipe uses braising to make the meat tender. Oh, how I do love to braise. I made this Cuban style shredded beef prior to a camping trip. I stored it in tupperware, brought along some tortillas, black beans and rice, and some shredded cheese. We assembled our burritos in record time, wrapped them up in foil and warmed them on the fire. I guarantee we had the best tasting, and easiest to prepare, camping dinner in the whole campground that night!
Cuban Shredded Beef with Peppers and Onions
- 1 bone in pot roast 3-4 pounds (can use boneless chuck roasts or round steaks but meat will not be as tender)
- 28 ounce can whole peeled tomatoes juice separated.
- 2 cloves garlic chopped
- 1 medium yellow onion chopped
- 1 medium carrot chopped
- 1 stalk celery chopped
- 6 whole peppercorns
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 tablespoon olive oil
- 1 onion white or yellow, thinly sliced
- 2 teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 2 cloves garlic minced
- 1 bell pepper any color, thinly sliced
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- To braise, place beef in Dutch oven. Add the juice from the canned tomatoes and reserve the tomatoes for later. If the level of the liquid does not reach the surface of the meat, add just enough water to be level with the top of the beef. Add the garlic, onion, carrot, celery, peppercorns, salt, and bay leaf. Cover Dutch oven with lid slightly ajar. Heat on medium high until it comes to a boil, then reduce the heat to low and simmer for 3 1/2 to 4 hours. Meat should easily shred with a fork.
- Remove meat with tongs and allow to start cooling in a separate bowl. Separate the cooked vegetables from the liquid by using a strainer. Return the liquid to the Dutch oven and discard the vegetables. Reduce the liquid over medium heat, uncovered, until reduced by half. This should take at least 15 minutes and the final volume should be about 1 cup. Leave the liquid in the Dutch oven and set aside. When the meat is cool enough to handle, shred it using two forks and discard any fat, bone or cartilage.
- Over medium high heat, add the oil to a large skillet and heat until it shimmers. Add the sliced onion, stir, and allow to cook until slightly tender and fragrant, about 3 minutes. Add the cumin, cayenne pepper, garlic and bell pepper. Stir and allow to cook until all the vegetables are tender, about 5-8 minutes. While the onions and peppers are cooking, mash the reserved tomatoes and the oregano into the reduced broth. Add the cooked onions and peppers and simmer over medium heat for about 15 minutes. Add the shredded beef and remaining salt and heat for another 10 minutes.
- Serve with warm tortillas, black beans and rice, and garnish with sour cream, lime and cilantro.