Cuban-Style Shredded Beef

Use a Boneless Shoulder Roast and a blend of spices to create this tasty Latin American meal. Place on hot cooked rice to complete the dish.

  • 3 hrs
    45 min
  • 8
  • 265
  • 32 g

Ingredients & Cooking


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

Nutrition Information

Butcher Counter

Cuban-Style Shredded BeefShoulder Clod Arm Roast Chuck Primal

Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

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