Cuban Shredded Beefatk Recipes

Steps:

• Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
• Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
• Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.

Steps:

• 1. Put brisket in a large pot of cold water add half onion, half green pepper, 1 bay leaf, 3 cloves garlic smashed or crushed and 1 tsp salt cover and cook for about four hours over medium flame until brisket is fork tender and is falling apart. If you have a pressure cooker You can do the same as above; cover and pressurize for one hour. When finished cooking; release steam carefully; remove meat and allow to cool then with two forks beging ripping pieces of meat into shredds with the forks pulling each apart until all is shredded completely. Set aside
• 2. Next in a large deep skillet or saute pan heat the olive oil over medium heat; add the rest of the diced onion, green pepper, remaing garlic, (be sure garlic is smashed or put through a garlic press) saute these veggies until onion is translucent; next add the parsley, cilantro, diced roasted pimento, should only use one pimento, continue to saute until parsley and cilantro are limp. Next add the olives and the wine to the sauteed veggies, continue to saute for about a minute; now add the tomato sauce; ketchup, worcestershire sauce; vinegar; lime juice; bay leaf, and all the dry seasonings. oregano, cumin powder,sazon goya packet,garlic powder,goya adobe seasoning,remaining tsp salt, black pepper,and stir very well. Keep cooking for about 2 minutes until all the seasonings are well mixed into the sauce. Now add the 1/2 cup beef broth. Stir very well and let simmer for about one more minute. Taste a little of the sauce to see if it has enough salt and seasonings you may want to add a little more salt or pepper or a little bit more of ketchup and a kiss of cayanne pepper if you like. If you like a little kick. It's up to your taste liking.
• 3. Now add the meat to the sauce and mix very very well ensuring that the meat is well mixed with this sauce. Saute the meat with the sauce for about three minutes; over a medium low flame so the sauce marries with the meat. Cover with a tight lid lower the flame to very low and leave like this for three minutes. After three minutes have passed uncover mix real good again, and serve on top of fluffy white Cuban rice or my white lime rice. Serve with the fried plantains and a salad. This shredded beef is delicious. Enjoy
• 4. I like to eat the left over shredded beef on toasty Cuban bread the next day or you can serve on toasted French or Italian bread either way it is wonderful. Buen Appetito Save the remaining beef broth for making soup the next day or freeze for another dish.

Steps:

• 1. In a large skillet or pot, place 6 cups of 2 lbs of flank steak, beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leafs,, and salt to taste. Bring to boil, reduce heat, and simmer for 2 hours, until beef is tender.
• 2. Remove from meat from heat and reserve broth. Once meat has cooled down, shred and reserve.
• 3.Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.
• 4. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.
• 5.Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
• 6. Adjust seasonings to taste. Serve with white rice, black beans and fried plantains.

Steps:

• Bring beef, 2 cups of water, 1 ¼ teaspoons salt, and ½ teaspoon pepper to boil in 12-inch nonstick skillet over medium-high heat. Reduce heat to low, cover, gently simmer until meat is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes adding water so that bottom third of beef is submerged.) While beef simmers, combine garlic, oil and cumin in bowl. Combine orange juice, lime zest, and lime juice in second bowl.
• Remove lid from skillet, increase heat to medium, and boil until water evaporates and beef starts to sizzle, 3 to 8 minutes. Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and using meat pounder or heavy sauté pan, pound to flatten meat into about 1/8" thick pieces, discarding any large pieces of fat or connective tissue. (Some of beef should totally separate into shreds. Larger pieces that do not separate can be torn in half.).
• Heat 1 ½ teaspoons reserved fat in now empty skillet over high heat. When fat begins to sizzle add onions and ¼ teaspoon salt. Cook, stirring occasionally, until onions are golden brown and charred in spots, 5 to 8 minutes. Add sherry and remaining ¼ cup water and cook until liquid is absorbed, about 2 minutes. Transfer onions to bowl. Return skillet to high heat, add 1 ½ teaspoons reserved fat and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes.
• Reduce low and push beef to sides of skillet to clear center ; add garlic mixture to clearing and cook, stirring frequently, until fragrant and golden brown, about 30 seconds. Remove pan from heat, add orange juice mixture and onions, and toss to combine. Season with black pepper to taste. Serve immediately with lime wedges.

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.