Cuban Grilled Chuck Beef Roast With Grilled Sweet Potatoes And Black Beans Recipes

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GRILLED CUBAN BUNINI SANDWICH



Grilled Cuban Bunini Sandwich image

They say the key to a good Cuban sandwich is soft bread; we say Ball Park® Buns fit the bill. If you don't have a panini press, make your sandwich in a pan on the stove, using the lid for a press.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 6h20m

Yield 4

Number Of Ingredients 21

4 Ball Park® Hamburger Buns
Dijon mustard
12 slices dill pickle
½ cup sliced red onion
Cuban pulled pork (recipe below)
8 slices Black Forest ham
8 slices Swiss cheese
olive oil
1 tablespoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon crushed red pepper
1 teaspoon whole black peppercorns
1 bay leaf
1 orange, zested and juiced
1 lime, zested and juiced
1 yellow onion, sliced
5 whole garlic cloves, peeled
3 pounds pork shoulder

Steps:

  • Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl.
  • Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm.
  • Preheat a panini press according to manufacturer's instructions.
  • Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese.
  • Brush outsides of buns with olive oil and place in panini press until cheese is melted.

Nutrition Facts : Calories 896.6 calories, Carbohydrate 38.5 g, Cholesterol 229.9 mg, Fat 52.3 g, Fiber 3.8 g, Protein 68.3 g, SaturatedFat 22.1 g, Sodium 2850.8 mg, Sugar 3.8 g

GRILLED CUBAN SANDWICH (SANDWICH CUBANO)



Grilled Cuban Sandwich (Sandwich Cubano) image

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious and a great way to use up leftover grilled pork . As soon as someone finds out about my Cuban background, a Cuban sandwich question is never far away. It's no wonder, since Cuban sandwiches have recently popped up on menus all over the country. While many have gotten close to re-creating the real thing, I feel most miss the mark. So here is a step-by-step guide to creating an authentic sandwich Cubano. This is also a great way to use up the leftovers from your Cuban pig roast!

Provided by Lourdes Castro

Categories     Sandwich     Cheese     Pork     Father's Day     Backyard BBQ     Dinner     Lunch     Ham     Summer     Grill     Grill/Barbecue     Swiss Cheese     Sandwich Theory     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 7

1 loaf Cuban bread, sliced lengthwise
1/2 stick (1/4 cup) unsalted butter, softened
3 tablespoons yellow mustard, or to taste
1 1/2 pounds boiled ham, sliced
1 1/2 pounds roasted pork , sliced
1 pound Swiss cheese, sliced
1 cup dill pickle chips, or to taste

Steps:

  • Assemble the sandwich
  • Spread 2 tablespoons of the butter on one half of the bread loaf and a thin layer of mustard on the other. Place 1 to 2 layers of ham, pork, cheese, and, finally, pickles on the buttered bread and top with the mustard-spread bread.
  • Wrap the sandwich in foil
  • Smear the remaining butter all over the outside of the sandwich and wrap it completely in aluminum foil.
  • Press and grill the sandwich
  • Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing.
  • Before grilling the sandwich, press down on it with your hands to flatten it. Place the wrapped, flattened sandwich on the grill and top with a brick, grill press, or any other heavy, heat-resistant object. Close the lid and grill for 5 to 6 minutes per side.
  • Remove the wrapped sandwich from the grill and take off the foil. Return the sandwich to the grill and grill for about 2 to 3 minutes per side, or until both pieces of bread are crispy and golden brown.
  • Slice and serve
  • Remove the sandwich from the grill and cut at an angle into small sandwich wedges (triangles). Place on a large platter and serve while still hot.

CHIPPED BEEF ON TOAST



Chipped Beef on Toast image

Great comfort food that can be adjusted to your family's taste. Simply must be served with cooked frozen peas not canned.

Provided by Anna Wallace

Categories     Beef

Time 20m

Number Of Ingredients 7

1 jar(s) hormel dried beef
1 can(s) cream of chicken soup with herbs
1 can(s) cream of celery soup
2 slice good bread / texas toast
dash(es) black pepper to taste
1 can(s) milk
dash(es) fresh or dried parsley

Steps:

  • 1. Open jar of beef slices and cut into smaller pieces then rinse well with water to decrease the salty taste.
  • 2. Heat the soups and milk on the stove over medium-medium high heat - Do not boil.
  • 3. Add meat to soup mixture and cook until heated through. Do not add salt but may use black pepper to taste.
  • 4. Serve meat and soup mixture over toast, biscuits or mashed potatoes. Sprinkle with Parsley for color if desired.
  • 5. Prepare frozen peas to serve with the meal. I like to put on the side but others like to mix the peas in the gravy.

CUBAN-STYLE POT ROAST



Cuban-Style Pot Roast image

This super tasty and super easy pot roast is made in a slow cooker. This delicious recipe was found in the Southeast Parent magazine and is from Delores Kosteini.

Provided by CarolAT

Categories     Roast Beef

Time 8h20m

Yield 12 serving(s)

Number Of Ingredients 12

1 (3 1/2-4 1/2 lb) boneless bottom round roast, fat scored
1/2 cup flour
4 teaspoons cumin, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
2 large onions, chopped
4 large garlic cloves, minced
2 (14 1/2 ounce) cans stewed tomatoes, undrained
1 (6 ounce) can tomato paste
1 cup dry red wine
1 bay leaf

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.

Nutrition Facts : Calories 270.3, Fat 8.4, SaturatedFat 2.3, Cholesterol 80.7, Sodium 406.1, Carbohydrate 14.8, Fiber 2, Sugar 5.6, Protein 31.7

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS



Cuban grilled chuck beef roast with grilled sweet potatoes and black beans image

If you're looking to serve something different for your holiday dinner or for a dinner party, give this a try. It's one of the best roast beef recipes we've tried. The meat's slathered with a spicy, sweet, and smoky rub. As it sits, the flavors permeate the meat. Putting on the grill for a bit adds to the smoky flavor and really...

Provided by Barbara Mayo

Categories     Roasts

Time 2h

Number Of Ingredients 21

1 2-4 pound chuck roast
2 Tbsp meat tenderizer plain
1 Tbsp toasted cumin
1 Tbsp adobo
2 clove fresh garlic, minced
1 Tbsp onion powder
2 Tbsp peppercorn medley
1 tsp red pepper flakes
1/2 c dark brown sugar
GRILLED SWEET POTATOES
4 large fresh sweet potatoes, peeled and quartered
4 Tbsp dark brown sugar
1/4 c garlic flavored olive oil
1/2 c chopped fresh cilantro
1 tsp sea salt
BLACK BEANS
1 can(s) black beans, drained and washed
1/4 c chopped fresh cilantro
GARNISH
4 large limes, quartered
1/2 c fresh cilantro, chopped

Steps:

  • 1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
  • 2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
  • 3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
  • 4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
  • 5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
  • 6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
  • 7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
  • 8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
  • 9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
  • 10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
  • 11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
  • 12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

CUBAN PORK ROAST



Cuban Pork Roast image

A citrus and spice marinade seasons this moist, tender roast. "The pork is flavorful but mild, so everyone likes it," says Virginia Cronk of Little Torch Key, Florida. "You can serve it Cuban-style with black beans and rice, or make a traditional Cuban sandwich of pork, ham, Swiss cheese, tomatoes, lettuce, mustard, mayonnaise and dill pickle." -Virginia Cronk, Little Torch Key, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 10

1 cup lime juice
1 cup orange juice
10 garlic cloves, minced
4 teaspoons ground cumin
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons minced fresh cilantro
4 bay leaves
1 boneless pork loin roast (3 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first seven ingredients. Pour half of the marinade into a large resealable plastic bag; add the pork roast. Seal bag and turn to coat; refrigerate for 2 hours. Refrigerate remaining marinade., Drain and discard marinade from pork. Place roast in an ungreased 13-in. x 9-in. baking dish. Pour reserved marinade over the roast. Sprinkle with salt and pepper. , Cover and bake at 350° for 45 minutes. Uncover; baste with pan drippings. Bake 15 minutes longer or until a thermometer reads 145°. Discard bay leaves. Let roast stand for 10 minutes before slicing.

Nutrition Facts : Calories 168 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 88mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 26g protein. Diabetic Exchanges

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Top Asked Questions

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.
I serve it on a bed of cilantro lime rice with a side of cuban-style black beans. And obvi, in the almost 3 years we’ve been together now, you know I need tons of chopped cilantro and lime wedges to serve on the side. That’s how we do. This crockpot braised cuban shredded beef is everything. Warm, cozy, comforting, meaty, and saucy.
This Cuban breaded steak is the answer! But the truth is, it’s more than just a fried chicken steak. This dish owes its fantastic flavors to the tangy marinade made with orange juice, vinegar, olive oil, and Cuban seasonings. Dredging the marinated pork in flour, egg whites, and seasoned cracker crumbs is also a crucial step.
I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing! Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes.

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