Description
A flavorful Cuban shredded beef dish slow-cooked to tender perfection, combined with vibrant black beans and bell peppers, seasoned with classic Cuban spices for a hearty and comforting meal.
Ingredients
Scale
Beef and Broth
- 2 pounds flank steak
- 1 tablespoon olive oil
- 2 cups beef broth
Vegetables and Beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
Spices and Garnish
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Sauté Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Add the minced garlic to the pot and cook for another minute until fragrant, taking care not to let it burn.
- Toast Spices: Stir in the ground cumin, dried oregano, and smoked paprika. Cook for an additional minute to release their aromas and deepen their flavors.
- Cook Beef: Place the flank steak into the pot and pour in the beef broth. Bring the mixture to a gentle simmer over medium heat.
- Simmer Low and Slow: Cover the pot and reduce heat to low. Let the beef cook for about 3 hours, or until the meat is fork-tender and easily shredded.
- Shred Beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot to soak in the cooking juices.
- Add Beans and Peppers: Stir in the drained black beans and the chopped red and green bell peppers. Cook for an additional 10 minutes, allowing the flavors to meld together.
- Season and Garnish: Season the dish with salt to taste. Garnish with fresh cilantro leaves before serving to add a bright, fresh finish.
Notes
- For extra depth of flavor, marinate the flank steak with spices and garlic overnight before cooking.
- If flank steak is not available, skirt steak or chuck roast can be used as substitutes.
- Serve over white rice or with warm tortillas for a complete Cuban-inspired meal.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
