Cuban-Style Shredded Beef --
Lean Cut
  • Total Recipe Time: 2-3/4 to 3-3/4 hours
  • Makes 6 to 8 servings


  1. 1 beef Shoulder Roast Boneless (2-1/2 to 4 pounds)
  2. 1 tablespoon olive oil
  3. 1/2 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 1 cup beef broth or water
  6. 1 can (6 ounces) tomato paste
  7. 2 tablespoons ground cumin
  8. 1 tablespoon dried oregano leaves
  9. 6 cloves garlic, minced
  10. 2 bay leaves
  11. 1 large onion, thinly sliced
  12. 2 medium green bell peppers, thinly sliced
  13. 1/3 cup fresh lime juice
  14. Hot cooked rice
  15. Chopped fresh parsley (optional)


  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef roast 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.
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