CUBAN SHREDDED BEEF (SLOW COOKER)

CUBAN SHREDDED BEEF (SLOW COOKER)

INGREDIENTS:

FOR SEARCH OF MEAT:

6 whole cloves of garlic

2-2 1/2 pounds. grilled beef tenderloin or steak

1 tablespoon of oil

For ROPA VIEJA:

2 (8 ounces) cans of tomato sauce

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 (4 ounces) can chop green chili peppers

2 tablespoons tomato paste

2 teaspoons of EVERY dried oregano and salt

1 tablespoon EACH ground caraway and white vinegar

1/2 teaspoon red pepper

1/4 cup chopped cilantro + more to serve

FOR SERVICE:

white rice and black beans in a cuban style

DIRECTIONS:

1. SEARCH FOR MEAT: take the roast from beef chicken and, using a small knife for peeling vegetables, make 3 small “x” marks in the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is fully inserted into the thickness of the roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large deep frying pan. Add the beef in one piece and fry on each side for 5 minutes, turning only when the appearance is browned. This will spray a little, but not cover the pan, as the meat will eventually soar, not burn.
2. FOR ROPA VIEJA: Cut the remaining 3 cloves of garlic into thin slices and add to the multicooker with all the remaining ropa vieja ingredients. I used a 6-quart multicooker, but a 3-quart multicook also works. Cover and let simmer for 7-8 hours. When the beef easily splits into two forks, this is done. Grind the beef with forks and mix. Try seasoning, add salt and pepper as desired.
3. MAINTENANCE: Serve over a layer of rice with black cuban-style beans on the side topped with extra cilantro and a few lime wedges. You can also use minced beef for burritos, quesadillas for breakfast or tacos! The possibilities are endless!

NOTES:

The remaining beef can be stored in an airtight container and stored in the refrigerator for up to 5 days or frozen for up to 2 months.

This article is adapted from this site.