Description
A delicious and authentic Cuban dish featuring tender, shredded beef cooked with vibrant spices and vegetables.
Ingredients
Scale
- 2 pounds flank steak
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 bell pepper, sliced (any color)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup beef broth
- 1/2 cup orange juice
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 bay leaf
- Fresh cilantro, for garnish
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and bell pepper, sautéing until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- In a slow cooker, place the flank steak. Season with cumin, oregano, paprika, black pepper, and salt. Pour the sautéed vegetables over the steak.
- In a separate bowl, mix together the beef broth, orange juice, lime juice, soy sauce, and bay leaf. Pour this mixture over the steak and vegetables in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shredded with a fork.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker, mixing it with the juices and vegetables.
- Serve the shredded beef warm, garnished with fresh cilantro. It pairs well with rice, tortillas, or on a sandwich.
Notes
- For a spicier version, add diced jalapeños or a dash of hot sauce to the slow cooker.
- Substitute the flank steak with chuck roast for a richer flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg