Cuban Roast Beef Recipes

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ROPA VIEJA (CUBAN BEEF)



Ropa Vieja (Cuban Beef) image

This Cuban braised beef dish literally translates to 'old clothes,' because apparently some people thought the fall-apart meat and colorful strips of onions and peppers, tangled together, looked like old, tattered clothing. You'll love this dish if you're into big, bold flavors, since there's nothing subtle about the seasoning here. Delicious served with beans, rice, and plantain chips. Garnish with more cilantro.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 11h30m

Yield 8

Number Of Ingredients 24

1 (1 1/2-pound) flank steak
2 teaspoons kosher salt, or more to taste
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
2 tablespoons olive oil
1 large red onion, sliced
4 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
½ cup white wine
1 ½ cups tomato sauce
1 ½ cups chicken broth
2 bay leaves
2 bell peppers, sliced
1 poblano pepper, sliced
½ teaspoon smoked paprika
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1 teaspoon white sugar, or to taste
⅓ cup chopped fresh cilantro

Steps:

  • Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
  • Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
  • Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
  • Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
  • Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
  • Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Nutrition Facts : Calories 209 calories, Carbohydrate 10.4 g, Cholesterol 27.5 mg, Fat 12.5 g, Fiber 2.6 g, Protein 11.9 g, SaturatedFat 3.1 g, Sodium 1275 mg, Sugar 5.1 g

CUBAN MOJO POT ROAST



Cuban Mojo Pot Roast image

Cuban Mojo Pot Roast is a fresh take on a hearty dinner. Chuck roast slow cooked in a zesty garlicky citrus sauce until tender with potatoes and carrots.

Provided by Sabrina Snyder

Categories     Dinner

Time 3h10m

Number Of Ingredients 14

3 pound beef chuck roast (, boneless)
2 tablespoons canola oil
2 teaspoons Kosher salt
1/4 teaspoon coarse ground black pepper
1/4 cup orange juice
1/4 cup lime juice
2 teaspoons cumin
2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
4 cloves garlic (, minced)
2 bay leaves
1 pound carrots (, peeled and cut into 2" chunks)
2 pounds Yukon gold potatoes (, peeled and cut into large chunks)
3 cups beef broth

Steps:

  • Preheat your oven to 325 degrees.
  • Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside.
  • Season the chuck roast with the Kosher salt, and pepper.
  • Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
  • Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 - 3 1/2 hours.
  • If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for remaining 30 minutes.

Nutrition Facts : Calories 371 kcal, Carbohydrate 22 g, Protein 29 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 793 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

CUBAN BEEF ROAST RECIPE - (4/5)



CUBAN BEEF ROAST Recipe - (4/5) image

Provided by Beefman-2

Number Of Ingredients 15

3 - 4 LB CHUCK ROAST 1 INCH CUBED
1 LARGE ONION DICED
2 CLOVES GARLIC MINCED
1 RED BELL PEPPER SEEDED AND DICED
1 GREEN BELL PEPPER SEEDED AND DICED
4 STRIPS BACON SLICED
7 OZ DICED CHILIES
1/2 TSP THYME
1/2 TSP GROUND ALL SPICE
1/4 TSP GROUND NUTMEG
1 CUP BEEF BROTH
1 CUP TOMATO JUICE
3/4 TSP PEPPER
3 LARGE POTATOES PEELED AND CUBED
4 LARGE CARROTS PEELED AND SLICED

Steps:

  • ADD MEAT INTO SLOW COOKER WITH SEASONINGS, MIX WELL TURN ON LOW AND ADD IN REMAINING INGREDIENTS COOK ON LOW 6 TO 8 HOUR TILL TENDER, SERVE OVER RICE OR NOODLES

CUBAN ROAST BEEF



Cuban Roast Beef image

Make and share this Cuban Roast Beef recipe from Food.com.

Provided by Mr. Bill in TN

Categories     Ham

Time 3h

Yield 8 serving(s)

Number Of Ingredients 13

4 ounces ham, smoked,chopped fine
4 ounces bacon, chopped fine
8 ounces onions, minced
1 ounce capers, minced
1 clove garlic, minced
2 ounces green olives, coarse chop
1 tablespoon green chili, minced
3 lbs beef eye round
1 salt and pepper, to taste
2 ounces bacon fat
8 ounces stock
4 ounces tomato sauce
1 tablespoon vinegar

Steps:

  • Preheat oven to 350F degrees.
  • Mix the first 7 ingredients to make a stuffing.
  • Make an incision 1 1/2" to 2" deep along the length of the roast.
  • Stuff the stuffing into the incision.
  • Salt and pepper the roast.
  • Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.
  • Check once or twice to make sure that the liquid is not boiling away.
  • Add water or unsalted stock as necessary.

SHREDDED SLOW COOKER CUBAN BEEF



Shredded Slow Cooker Cuban Beef image

I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It's easy and full flavored. Pairs great with rice or plantains.

Provided by Katie Wilson

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 7h40m

Yield 4

Number Of Ingredients 9

1 pound rump roast
coarse salt to taste
ground black pepper to taste
1 tablespoon olive oil
¾ cup bitter orange marinade (such as Goya® Naranja Agria)
¾ cup garlic marinade (such as Goya® Mojo Criollo)
1 yellow onion, sliced
4 large cloves garlic, minced, or more to taste
½ tablespoon ground cumin

Steps:

  • Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
  • Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
  • Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

Nutrition Facts : Calories 257.9 calories, Carbohydrate 16 g, Cholesterol 50 mg, Fat 11.6 g, Fiber 1.3 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 798.5 mg, Sugar 10.1 g

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