PINCH OF NOM CUBAN BEEF RECIPE
This Pinch of Nom Cuban beef recipe can be cooked on the hob or in your slow cooker and it's sure to become a new family favourite...
Provided by Jessica Ransom
Categories Dinner
Time 2h40m
Yield Serves: 4
Number Of Ingredients 18
Steps:
- Season the meat well with salt and pepper.
- Spray a large frying pan with low-calorie cooking spray. Brown the meat over a high heat then set aside.
- Add a little more low-calorie cooking spray to the pan, then sauté the onions for 3-4 minutes until they start to soften.
- Add the remaining ingredients to the pan with the browned meat and onions.
- Bring to the boil then reduce the heat and simmer for 1½-2 hours or until the meat is tender. (You can also cover the pan and cook in the oven for 2-2½ hours at 160°C/fan 140°C/gas mark 3, but make sure your pan is ovenproof.)
- Pull the meat apart with two forks - it should shred easily. If the sauce is a little thin you can remove the lid to reduce the liquid.
- Serve on a bed of rice or whatever you fancy.
- Fancy using your slow cooker instead? Here's the slow cooker method: (Takes 6-8 hours to cook) Season the meat well with salt and pepper. Spray a frying pan with a little low-calorie cooking spray and place over a medium heat. Add the meat and sauté for a few minutes on both sides until browned. Add all the remaining ingredients to the slow cooker along with the browned meat. Set the slow cooker to High and cook for 6 hours, or on Medium setting for 8 hours. Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the slow cooker lid and allow it to reduce slightly. Serve on a bed of rice or whatever you fancy.
- Electric pressure cooker method: (Takes 1 hour and 20 minutes to cook) Season the meat well with salt and pepper. Set the pressure cooker to Sauté/Browning, then spray it with a little low-calorie cooking spray. Add the meat and sauté for a few minutes on both sides until browned. Add the remaining ingredients to the pressure cooker with the browned meat. Put the lid on the pressure cooker and pressure-cook on Manual/Stew for 1 hour, then allow the pressure to release naturally for about 15 minutes (Natural Pressure Release/NPR). Pull the meat apart with two forks - it should shred easily. If the sauce is still a little thin, remove the pressure cooker lid and set to Sauté to reduce slightly. Serve on a bed of rice or whatever you fancy. Recipe extracted from Pinch of Nom: 100 Slimming Home-Style Recipes (Bluebird publishing) View at Amazon | £9.99
Nutrition Facts : @context https, Calories 257 Kcal, Sugar 16.7 g, Fat 4.7 g, SaturatedFat 1.6 g, Sodium 1.6 g, Protein 34.5 g, Carbohydrate 20.7 g
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