Cuban-Style Shredded Beef
Ingredients icon 15 Ingredients
Servings icon Makes 6 to 8 servings
Time icon 2-3/4 to 3-3/4 hours



  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Shoulder Roast Boneless 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: 265 Calories; 9 kcal Calories from fat; 1 g 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;

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