Cuban Chipotle Beef and Plantain Roast

Name: Cuban Chipotle Beef and Plantain Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: Latin
Ingredients: 1.5 pound beef chuck roast (cut into 1-inch cubes); 3 plantains (ripe (yellow with black spots), peeled and sliced 1/2-inch thick); 2 bell peppers (cored and cut into 1-inch strips); 1 yellow onion (quartered and sliced); 4 clove garlic (minced); 2 tablespoon olive oil; 1 tablespoon chipotle powder; 1 tablespoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 cup apple cider vinegar; 0.5 cup beef broth; 2 tablespoon fresh cilantro (chopped); 1 avocado (ripe, sliced)

Slow-roasted beef chuck coated in a smoky chipotle-garlic rub, served with sweet roasted plantains and tender bell peppers for a rich, savory, and bold meal.

Prep: 20 min
Cook: 2 hr
Total: 2 hr 20 min
Servings: 4
Cuisine: Latin
Difficulty: Medium
Cost: $6.61/serving

Dietary

Whole30
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
Egg-Free

Ingredients

1.5 pound beef chuck roast (cut into 1-inch cubes)
3 plantains (ripe (yellow with black spots), peeled and sliced 1/2-inch thick)
2 bell peppers (cored and cut into 1-inch strips)
1 yellow onion (quartered and sliced)
4 clove garlic (minced)
2 tablespoon olive oil
1 tablespoon chipotle powder
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
0.25 cup apple cider vinegar
0.5 cup beef broth
2 tablespoon fresh cilantro (chopped)
1 avocado (ripe, sliced)

Instructions

Preheat your oven to 375°F. In a large bowl, toss the beef chuck cubes with 1 tablespoon of olive oil, chipotle powder, ground cumin, smoked paprika, dried oregano, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper until well coated.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe Dutch oven or deep skillet over medium-high heat. Sear the beef in batches until browned on all sides, then remove to a plate.
Add the sliced yellow onion and bell peppers to the same pot, scraping up any browned bits. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant. Deglaze the pot with apple cider vinegar, scraping the bottom.
Return the beef to the pot, then pour in the beef broth. Bring to a gentle simmer.
Stir in the sliced plantains. Cover the pot and transfer it to the preheated oven. Braise for 1 hour and 30 minutes.
After 1 hour and 30 minutes, remove the lid and stir gently. Continue to roast uncovered for another 30 minutes, or until the beef is fork-tender and the plantains are caramelized.
Taste and adjust seasoning with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of black pepper as needed.
Serve hot, garnished with fresh cilantro and sliced avocado, if desired.

Notes

The flavors deepen on reheating, making this dish excellent for meal prepping. Store in an airtight container for up to 3 days.

Nutrition (per serving)

Calories: 718
Protein: 28.5 g
Carbohydrates: 45.8 g
Fat: 47.9 g
Fiber: 6.2 g
Sodium: 595 mg
Saturated Fat: 19.3 g
Sugar: 16.5 g
Cholesterol: 115 mg