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Cuban Shredded Beef
Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Easy |
Ingredients
1 Tablespoon olive oil
2 lbs. flank steak
1 large red onion, sliced
1 red bell pepper, cored, seeded and cut into strips
1 yellow red bell pepper, cored, seeded and cut into strips
1 orange bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
4 large garlic cloves, minced
Salt and freshly ground black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
6 Tablespoons red wine vinegar
2 cups gf Beef stock
1 Tablespoon tomato paste
1 14oz can diced tomatoes (with juice)
1 bay leaf
Fresh cilantro for garnish (optional) |
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Directions
Heat the olive oil in a large Dutch oven over medium high heat. Add the flank steak and brown on both sides, about 5 minutes total. (If using 2 flank steaks do this step one at a time to prevent overcrowding in the pan.) Transfer the browned flank steak(s) to a plate; set aside.
Add the onion, bell peppers and garlic to the pan; cook for about 8 minutes or until the vegetables are tender, stirring occasionally. Add about 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper along with oregano, cumin, and chili powder; cook until fragrant, about 30 seconds. Stir in the red wine vinegar, scraping the bottom of the pan to release any browned bits. When nearly all the liquid has evaporated add the beef stock, tomato paste, diced tomatoes and bay leaf. Reduce heat, cover and simmer for 2 hours or until the steaks are very tender. Discard the bay leaf.
Transfer the flank steaks to a cutting board. Using two forks, shred the beef. Return the shredded beef to the Dutch oven. Adjust seasonings to taste with salt and freshly ground black pepper. Serve with corn tortillas, fresh salsa and freshly chopped cilantro or over Spanish rice. |
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Tips
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Prepare this shredded beef dish and serve with warmed corn tortillas, fresh salsa and cilantro or serve with Spanish rice. |
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