Cuban Shredded Beef

There’s nothing better than a meat and potato dish in the Fall. This is one of those you don’t have to have with potatoes you can use it as taco meat or serve it with anything you want. I just like how one dish can become several over the span of the week. We also really liked the lime flavor in it. Although it could use a hint more spice for our liking it’s easy to adjust for the meal that night.

I also didn’t combine some of the ingredients like suggested it seemed to waste a bowl and it isn’t time sensitive so just add it when it calls for them.

Cuban Shredded Beef

(Adapted from The Girl Who Ate Everything)

 

Printer Friendly Version

 

2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes

Kosher salt and pepper

3 garlic cloves, minced

1 teaspoon vegetable oil

1/4 teaspoon ground cumin

2 tablespoons orange juice

1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving

1 onion, halved and sliced thin

2 tablespoons dry sherry (chicken broth or vinegar can be substituted)

 

Bring beef, 2 cups water, and 1 1/4 teaspoons salt to boil in 12-inch nonstick skillet over medium high heat.

 

 

 

Reduce heat to low, cover, and gently simmer until beef is very tender, about 1 hour 45 minutes. (Check beef every 30 minutes, adding water so that bottom third of beef is submerged.)

 

 

Remove lid from skillet, increase heat to medium, and simmer 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 beef into 1/8-inch-thick pieces, discarding any large pieces of fat. Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half.

 

 

 

Combine garlic, oil, and cumin in a small bowl. Combine orange juice and lime zest and juice in a second bowl.

 

Heat 1 1/2 teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet).

 

 

 

When fat begins to sizzle, add onion and 1/4 teaspoon salt.

 

 

 

Cook, stirring occasionally, until onion is golden brown and charred in spots, 5 to 8 minutes.

 

 

Add sherry (or substitute) and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 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. It's important to get it nice and crisp.

 

 

Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring frequently, until fragrant and golden brown, about 30 seconds.

 

Remove pan from heat, add orange juice mixture and onion, and toss to combine. Season with pepper to taste. Serve immediately with lime wedges. Can be used as taco filling or just plain.