This Cuban Shredded Beef is moist, tender, and crispy on the outside. It’s infused with orange and lime juice for a mojo flavor.
If you name her, she will come. That’s my theory. I’m in the final countdown until this baby joins our family. Hopefully this week. I so graciously gave my husband the rights to naming this baby girl but as the big day comes closer, I’m second guessing my decision. He’s in no rush to come up with a name. We usually decide after a couple days in the hospital with the birth record people breathing down our neck and I don’t want to do that this time.
I just don’t love any names yet. We’ve both made lists and only have one name that matched and we both weren’t ecstatic about it. So…any ideas? I like names that are not too crazy but not too common. I already have a daughter named Gracie Belle (after my grandma) so it can’t be anything like that.
It’s no secret that I’ve been all about meat this pregnancy. This Cuban shredded beef is moist and tender with a crispy flavorful outside. The meat is infused with garlic and onion flavor and brightened with fresh orange and lime juice. Eat it with a side of rice and beans or roll it up in a tortilla for a savory meal. I’m in the heart of Cuban culture here in south Florida and I would take this over any restaurant version I’ve tried.
After you’ve cooked the meat, cover it in foil and pound it with a meat mallet. If you don’t have a meat mallet, use a heavy saucepan and get some aggression out. I felt a little like a Stepford wife gone AWOL here. You can even see my son in the background doing his homework – probably thinking I had lost it as I splattered him with shredded meat.
|Cuban Shredded Beef|| |
- 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1½-inch cubes
- Kosher salt and pepper
- 3 garlic cloves, minced
- 1 teaspoon vegetable oil
- ¼ teaspoon ground cumin
- 2 tablespoons orange juice
- 1½ 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 1¼ 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 ⅛-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 1½ teaspoons reserved fat in now-empty skillet over high heat (don't discard the rest yet). When fat begins to sizzle, add onion and ¼ teaspoon salt. Cook, stirring occasionally, until onion is golden brown and charred in spots, 5 to 8 minutes. Add sherry (or substitute) and ¼ cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1½ 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.
Source: Cooks Illustrated