Cuban Chuck Roast Recipes

24 TRADITIONAL CUBAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cuban dish in 30 minutes or less!

CUBAN SHREDDED BEEF (SLOW COOKER)

Steps:

• SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.
• FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
• TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

CUBAN MOJO POT ROAST

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.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

CUBAN SHREDDED BEEF(ATK)

Steps:

• Bring beef, 2 cups of water, 1 ¼ teaspoons salt, and ½ teaspoon pepper to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to low, cover, gently simmer until meat is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes adding water so that bottom third of beef is submerged.) While beef simmers, combine garlic, oil and cumin in bowl. Combine orange juice, lime zest, and lime juice in second bowl.
• Remove lid from skillet, increase heat to medium, and boil until water evaporates and beef starts to sizzle, 3 to 8 minutes. Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and using meat pounder or heavy sauté pan, pound to flatten meat into about 1/8" thick pieces, discarding any large pieces of fat or connective tissue. (Some of beef should totally separate into shreds. Larger pieces that do not separate can be torn in half.).
• Heat 1 ½ teaspoons reserved fat in now empty skillet over high heat. When fat begins to sizzle add onions and ¼ teaspoon salt. Cook, stirring occasionally, until onions are golden brown and charred in spots, 5 to 8 minutes. Add sherry and remaining ¼ cup water and cook until liquid is absorbed, about 2 minutes. Transfer onions to bowl. Return skillet to high heat, add 1 ½ teaspoons reserved fat and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes.
• Reduce low and push beef to sides of skillet to clear center ; add garlic mixture to clearing and cook, stirring frequently, until fragrant and golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onions, and toss to combine. Season with black pepper to taste. Serve immediately with lime wedges.

SHREDDED SLOW COOKER CUBAN BEEF

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.

CUBAN-STYLE POT ROAST

Steps:

• Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
• Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
• Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.