Name: Cuban-Style Shredded Beef
Total time: 3 h 45 min
Yield: 8
Cuisine: Mexican
Ingredients: Cross Rib Roast; olive oil; salt; pepper; beef broth; tomato paste; ground cumin; dried oregano leaves; garlic; bay leaf; onion; green bell pepper; fresh lime juice; rice; fresh parsley

Preparation

Step 1

Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Cross Rib Roast Boneless in stockpot; brown evenly. Pour off drippings, season with salt and black pepper.
Step 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.
Step 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.
Step 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.
Step 5

Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.

Nutrition Information

Nutrition information per serving, 1/6 of recipe, using chuck shoulder: 265 Calories; 9 Calories from fat; 1g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 71 mg Cholesterol; 652 mg Sodium; 13 g Total Carbohydrate; 3.4 g Dietary Fiber; 32 g Protein; 5.5 mg Iron; 10.6 mg NE Niacin; 0.5 mg Vitamin B₆; 3.3 mcg Vitamin B₁₂; 7.1 mg Zinc; 34.3 mcg Selenium; 126 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

3 HRS 45 MINS

8

15

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Nutrition Tip

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3 HRS 45 MINS

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Ingredients

Preparation

Step 1

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Nutrition Information

Nutrition Tip

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