
cuban style shredded beef
Use a Boneless Shoulder Roast and a blend of spices to create this tasty Latin American meal. Place on hot cooked rice to complete the dish.
Ingredients
- 1 beef Shoulder Roast Boneless (2 1/2 to 4 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup beef broth or water
- 1 can (6 ounces) tomato paste
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano leaves
- 6 cloves garlic, minced
- 2 bay leaves
- 1 large onion, thinly sliced
- 2 medium green bell pepper
- 1/3 cup fresh lime juice
- Hot cooked rice
Directions
- Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef roast in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.
- Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.
- Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4 to 6 pieces; shred with 2 forks.
- Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4 to 7 minutes or until beef is heated through, stirring occasionally.
- Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.
NUTRITION INFORMATION
Nutrition information per serving, using chuck shoulder pot roast (1/6 of recipe): 265 calories; 10 g fat (2 g saturated fat; 5 g monounsaturated fat); 71 mg cholesterol; 652 mg sodium; 13 g carbohydrate; 3.4 g fiber; 32 g protein; 10.6 mg niacin; 0.5 mg vitamin B6; 3.3 mcg vitamin B12; 5.5 mg iron; 34.3 mcg selenium; 7.1 mg zinc; 126 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
Nutrition information per serving, using chuck shoulder pot roast (1/8 of recipe): 199 calories; 7 g fat (2 g saturated fat; 4 g monounsaturated fat); 53 mg cholesterol; 489 mg sodium; 10 g carbohydrate; 2.5 g fiber; 24 g protein; 8.0 mg niacin; 0.4 mg vitamin B6; 2.5 mcg vitamin B12; 4.1 mg iron; 25.7 mcg selenium; 5.4 mg zinc; 94.5 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
Nutrition information per serving, using brisket (1/6 of recipe): 291 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 103 mg cholesterol; 631 mg sodium; 13 g carbohydrate; 3.4 g fiber; 38 g protein; 10.8 mg niacin; 0.6 mg vitamin B6; 2.5 mcg vitamin B12; 5.1 mg iron; 38.5 mcg selenium; 6.6 mg zinc; 113.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.
Nutrition information per serving, using brisket (1/8 of recipe): 218 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 77 mg cholesterol; 473 mg sodium; 10 g carbohydrate; 2.5 g fiber; 29 g protein; 8.1 mg niacin; 0.4 mg vitamin B6; 2.0 mcg vitamin B12; 3.8 mg iron; 28.9 mcg selenium; 6.6 mg zinc; 113.7 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.