Cuban Shredded Beef

This recipe was adapted from The Little Spice Jar

YIELD: 10-12 SERVINGS

OSM Grass Fed Beef Chuck Roast

CUBAN SHREDDED BEEF (DUTCH OVEN or SLOW COOKER)

prep time: 10 MINS

cook time: 2 HOURS AND 15 MINS FOR A DUTCH OVEN ~or~ 6 HOURS ON LOW HEAT FOR A SLOW COOKER

total time: 8 HOURS AND 25 MINS

Cuban Shredded beef made in a Dutch oven (or the slow cooker). We sear the meat and then slow cook it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!

INGREDIENTS:

FOR SEARING THE MEAT:

• 6 whole cloves garlic
• 2 1/2 lbs. Open Space Meats Grass Fed Beef Chuck Roast or Flank Steak
• 1 tablespoon olive oil

FOR THE CUBAN SHREDDED BEEF:

• 2 (8 ounce) cans tomato sauce OR 16 ounces of spaghetti sauce (I was out of tomato sauce)
• 1 green bell pepper, thinly sliced (I omitted these – hubby’s not a fan of bell peppers)
• 1/2 medium onion, thinly sliced
• 1 (4 ounce) can chopped green chilies
• 2 tablespoons tomato paste
• 2 teaspoons EACH dried oregano AND salt
• 1 tablespoon EACH ground cumin AND white vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 cup chopped cilantro + more for serving

DIRECTIONS:

SEARING THE MEAT:

Roast Stuffed with Garlic

1. Take the Open Space Meats Grass Fed Beef Chuck Roast and using a small paring knife, make 3 small ‘x’ marks into the meat.
2. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast.
3. Season both sides of the meat with salt and pepper to taste.
4. Heat the olive oil in a Dutch oven (or a large, deep skillet).
5. Add the beef in one piece and fry on each side for 5 minutes, turning when the exterior is browned.                                     

***This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing***

FOR THE CUBAN SHREDDED BEEF:

1. Heat oven to 275F
2. Chop the remaining 3 cloves of garlic into thin slices and add to the Dutch oven (or slow cooker) along with all the remaining shredded beef  ingredients. (If using a slow cooker, you can use a 6 quart or a 3 quart slow cooker.)
3. Cover and roast in a 275F oven for 2-hours and 15-minutes.  (Or cook in a slow cooker on the low setting for 6-7 hours.) When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
   

   Roast before shredding

TO SERVE:

Serve over a bed of rice with black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!

Completed meal