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Cuban Shredded Beef

Created by
  Published on October 11th, 2022
  Reading time: 2 minutes
  Last modified April 13th, 2023
Cuban shredded beef
ChefRhonda PlataDifficultyBeginnerRating0.0
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The long cook time on this recipe--the beef simmers for two hours--may put you off, but don't worry. It's mostly unattended cooking time, and necessary to get the steak tender enough to be shreddable. With garlic, onion, Cuban herbs and spices, a little white wine, and vegetables like peppers and tomatoes, this dish makes a full and flavorful keto meal.

Yields8 Servings
Prep Time10 minsCook Time2 hrs 30 minsTotal Time2 hrs 40 mins
Nutrition Facts

Servings 8

7g
Net Carbs

Amount Per Serving
Calories 239
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 9g3%
Dietary Fiber 2g8%
Sugars 3g
Protein 23g46%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 ¾ lbs flank steak(cut into large pieces)
 6 cups water
 1 tsp sea salt(divided)
 2 orange bell peppers(sliced)
 1 yellow onion(medium, chopped)
 5 garlic cloves(minced)
  cup white wine
 1 tsp cumin
 1 ½ cups crushed tomatoes

Directions

1

Place the steak in a large dutch oven and cover with water and add half the salt. Cover and bring to a low boil over medium heat. Simmer over medium-low heat for two hours, until softened. Remove the steak using a slotted spoon and shred with two forks. Set aside.

2

Discard the water from the pot and wipe it clean. Turn the heat to medium and add the oil. Add the peppers and onions and sauté for about ten minutes, until softened. Add the garlic and cook for one minute, until fragrant.

3

Reduce the heat to medium-low and add the wine. Cook until reduced, about five minutes. Add the smoked paprika, oregano, cumin, and remaining salt. Cook for one minute.

4

Add the crushed tomatoes and cook for 15 minutes, stirring occasionally. Reduce the heat to low and stir in the meat. Cook for ten minutes or until warmed through.

5

Divide evenly between bowls and enjoy!

Ingredients

Ingredients

 1 ¾ lbs flank steak(cut into large pieces)
 6 cups water
 1 tsp sea salt(divided)
 2 orange bell peppers(sliced)
 1 yellow onion(medium, chopped)
 5 garlic cloves(minced)
  cup white wine
 1 tsp cumin
 1 ½ cups crushed tomatoes

Directions

Directions

1

Place the steak in a large dutch oven and cover with water and add half the salt. Cover and bring to a low boil over medium heat. Simmer over medium-low heat for two hours, until softened. Remove the steak using a slotted spoon and shred with two forks. Set aside.

2

Discard the water from the pot and wipe it clean. Turn the heat to medium and add the oil. Add the peppers and onions and sauté for about ten minutes, until softened. Add the garlic and cook for one minute, until fragrant.

3

Reduce the heat to medium-low and add the wine. Cook until reduced, about five minutes. Add the smoked paprika, oregano, cumin, and remaining salt. Cook for one minute.

4

Add the crushed tomatoes and cook for 15 minutes, stirring occasionally. Reduce the heat to low and stir in the meat. Cook for ten minutes or until warmed through.

5

Divide evenly between bowls and enjoy!

Cuban Shredded Beef
I am a Nurse, wife, and mom. I have spent over 20 years in Healthcare and always took care of everyone else. Finally, after years of yo-yo dieting and failed New Years' resolutions, and complete desperation, I found something that Finally worked for me. I have been doing this Keto/Low carb lifestyle for over 3 years and have lost over 100lbs. My goal was to bring this lifestyle to my family and we went from couch potatoes to our 1st 5k and have lost over 300 lbs. We still have a long way to reach our goals, but we strive to be better every day. I enjoy helping women bring this Keto/Low carb lifestyle to the family.

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