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Shredded Cuban Beef

Savory Shredded Cuban Beef for Ultimate Comfort Food Bliss

Enjoy the comforting and flavorful Shredded Cuban Beef, a perfect dish for gatherings.
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Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: Cuban
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 3 pounds flank steak chuck roast or brisket can be substitute
For the Cooking Base
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion any mild variety
  • 1 medium green bell pepper or yellow/orange for sweetness
  • 1 medium red bell pepper substitute with other bell peppers
  • 4 cloves garlic fresh garlic preferred
For the Sauce
  • 1 can crushed tomatoes diced tomatoes can be used
  • 1 can tomato sauce can be omitted
  • 1 cup beef broth or vegetable broth
For Flavoring
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano Mexican oregano for extra flavor
  • 1 teaspoon smoked paprika or sweet paprika
  • to taste ground black pepper freshly cracked preferred
  • 2 bay leaves optional but recommended
For Garnishing
  • 1/2 cup sliced Spanish olives or capers
  • to taste fresh cilantro or parsley can be omitted
  • to taste teaspoons salt adjust based on preference

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions for Shredded Cuban Beef
  1. In a large skillet, heat olive oil over medium-high heat. Season flank steak with salt and pepper, then sear for 4-5 minutes on each side. Transfer to slow cooker.
  2. In the same skillet, add onions, bell peppers, and garlic. Sauté for 3-4 minutes until vegetables are fragrant and onions are translucent. Transfer to slow cooker.
  3. Add crushed tomatoes, tomato sauce, and beef broth to slow cooker. Sprinkle in cumin, oregano, smoked paprika, ground black pepper, and bay leaves. Stir to coat beef.
  4. Cover slow cooker and set on low for 8-10 hours or high for 4-5 hours until beef is fork-tender.
  5. Remove flank steak and shred into bite-sized pieces. Return to slow cooker and mix in sliced olives. Cook for an additional 15-20 minutes.
  6. Garnish with cilantro or parsley before serving. Pair with white rice, black beans, or warm tortillas.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 20mg

Notes

For maximum flavor, let the dish rest overnight in the fridge.

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