Home  /  Recipes

Cuban Shredded Beef

Created by
  Published on October 11th, 2022
  Reading time: 2 minutes
  Last modified October 18th, 2022
Cuban shredded beef
ChefRhonda PlataDifficultyBeginnerRating
PrintFullscreen

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

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

Leave a Comment

Your email address will not be published. Required fields are marked *

Never miss out on exclusive content and limited deals.

As a Member, you get instant access to personalized meal plans, exclusive videos & articles, discounts, a 1 on 1 Coaching Session, and so much more. As a member, you join our mission of empowering 1,000,000 people to positively change their lives throughout the world. Get started today.

Monthly

A Great Deal
$ 19
99 /month
  • 7-Day Free Trial
  • Cancel Anytime

Annual

3 Months Free
$ 179
/year
  • 3 Months Free
  • Cancel Anytime

Lifetime

Membership for Life
$ 349
  • Lifetime Access
  • Limited Availability