Recipe: cuban style shredded beef

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.