Name: Cuban Shredded Beef
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1 ¾ lbs flank steak; 6 cups water; 1 tsp sea salt; 2 tbsp extra-virgin olive oil; 2 orange bell peppers; 1 yellow onion; 5 garlic cloves; ⅓ cup white wine; 2 tsp smoked paprika; 1 tsp dried oregano; 1 tsp cumin; 1 ½ cups crushed tomatoes

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.

1 ¾ lbs flank steak(cut into large pieces)

6 cups water

1 tsp sea salt(divided)

2 tbsp extra-virgin olive oil

2 orange bell peppers(sliced)

1 yellow onion(medium, chopped)

5 garlic cloves(minced)

⅓ cup white wine

2 tsp smoked paprika

1 tsp dried oregano

1 tsp cumin

1 ½ cups crushed tomatoes

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.

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.

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.

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.

Divide evenly between bowls and enjoy!