Description
A delicious and flavorful shredded Cuban beef recipe, perfect for tacos or served over rice.
Ingredients
Scale
- 2 pounds flank steak
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup beef broth
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sliced onion and green bell pepper, cooking until tender and slightly caramelized, about 5 minutes.
- Incorporate minced garlic and sauté for another minute until fragrant.
- Transfer flank steak to a slow cooker and layer sautéed vegetables on top.
- Sprinkle in ground cumin, dried oregano, smoked paprika, black pepper, and salt.
- Pour in beef broth, fresh orange juice, and lime juice, then add bay leaves and Worcestershire sauce.
- Secure the lid on the slow cooker and set to low heat for 8 hours or high heat for 4 hours.
- After cooking, remove the beef and shred it with two forks.
- Mix shredded beef back into the slow cooker with the juices and vegetables.
- Serve hot, garnished with fresh cilantro.
Notes
- For an extra kick, add a diced jalapeño or a teaspoon of cayenne pepper.
- This shredded beef is great in warm tortillas for tacos or served over rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg