On a recent trip to Florida we tried several delicious Cuban dishes and this one stood out. It is good on it’s own or served over rice.
(modification of recipe originally from National Cattlemen’s Beef Association)
Serves 6
- 1 (3 pound) boneless beef shoulder roast, trimmed of excess fat
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 cup beef broth
- 1 (6 ounce) can tomato paste
- 2 tablespoons ground cumin
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
- 6 cloves garlic, minced
- 2 bay leaves
- 1 large onion, thinly sliced
- 2 medium green bell peppers, thinly sliced
- 1 teaspoon fresh lime zest
- 3 tablespoons fresh lime juice
Heat oil in a large Dutch oven over medium heat until hot. Place beef pot roast in Dutch oven; brown evenly. Pour off drippings; season with salt and pepper.
Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in a medium bowl. Pour over pot roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2 ½ to 3 hours or until beef is fork-tender.
Remove pot roast from Dutch oven to a 13” x 9” baking dish; reserve cooking liquid in Dutch oven. Remove and discard bay leaves. Trim and discard excess fat from pot roast. Cut beef into 4 to 6 pieces; shred beef with 2 forks.
Return shredded beef and any liquids back to the reserved cooking liquid in Dutch oven. Stir in lime zest and juice. Cook over medium heat, uncovered, for 5 minutes or until beef is heated through, stirring occasionally. Season with additional salt and pepper as desired.
Nutritional Info/Serving (without rice): Calories 272, Fat 10 g, Protein 33 g, Carbs 10 g
21 Day Fix Container Equivalents/Serving (without rice): 1.5 Red, 0.5 Green, 0.5 tsp
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