Time 11h30m Yield 8 Number Of Ingredients 24 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.
Time 3h10m Number Of Ingredients 14 Steps:
Preheat your oven to 325 degrees. Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside. Season the chuck roast with the Kosher salt, and pepper. Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 - 3 1/2 hours. If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for remaining 30 minutes.
Number Of Ingredients 15 Steps:
ADD MEAT INTO SLOW COOKER WITH SEASONINGS, MIX WELL TURN ON LOW AND ADD IN REMAINING INGREDIENTS COOK ON LOW 6 TO 8 HOUR TILL TENDER, SERVE OVER RICE OR NOODLES
Time 3h Yield 8 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350F degrees. Mix the first 7 ingredients to make a stuffing. Make an incision 1 1/2" to 2" deep along the length of the roast. Stuff the stuffing into the incision. Salt and pepper the roast. Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender. Check once or twice to make sure that the liquid is not boiling away. Add water or unsalted stock as necessary.
More about “cuban roast beef recipes”
Time 7h40m Yield 4 Number Of Ingredients 9 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.
