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Cuban-Style Shredded Beef

Use a Boneless Shoulder Roast and a blend of spices to create this tasty Latin American meal. Place on hot cooked rice to complete the dish.

  • 3 hrs
    45 min
  • 8
    SERVINGS
  • 270
    Cal
  • 32 g
    Protein

Ingredients:

  • 1 beef Shoulder Roast Boneless (2-1/2 to 4 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth or water
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano leaves
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 large onion, thinly sliced
  • 2 medium green bell peppers, thinly sliced
  • 1/3 cup fresh lime juice
  • Hot cooked rice
  • Chopped fresh parsley (optional)

Cooking:

  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Shoulder Roast Boneless in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.

    Cook's Tip: One beef Brisket Flat Half (2-1/2 to 3-1/2 pounds) can be substituted for Shoulder Roast. Prepare recipe as directed cooking brisket 2-3/4 to 3-1/4 hours or until beef is fork-tender.

  2. Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.

  3. Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4 to 6 pieces; shred with 2 forks.

  4. Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4 to 7 minutes or until beef is heated through, stirring occasionally.

  5. Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.

265 CALORIES

0 % *

2g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

5.5 mg IRON

0 % DV

7.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, 1/6 of recipe, using chuck shoulder: 265 Calories; 9 Calories from fat; 1g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 71 mg Cholesterol; 652 mg Sodium; 13 g Total Carbohydrate; 3.4 g Dietary Fiber; 32 g Protein; 5.5 mg Iron; 10.6 mg NE Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.1 mg Zinc; 34.3 mcg Selenium; 126 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

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