Havana-Style Shredded Beef

Tender beef flank steak slow-cooked in a rich, savory tomato sauce with bell peppers and briny olives, served alongside fluffy white rice and sweet fried plantains for a complete, authentic Cuban feast.

• Prep: 25 min
• Cook: 8 hr
• Total: 8 hr 25 min
• Servings: 7
• Cuisine: Cuban
• Difficulty: Medium
• Cost: $6.71/serving

Dietary

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

Tags

• classic
• comfort food
• savory
• slow cooker

Ingredients

• 2 pound beef flank steak
• 2 tablespoon olive oil
• 1 yellow onion (large, sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 4 clove garlic (minced)
• 1 can canned diced tomatoes (undrained)
• 2 tablespoon tomato paste
• 2 cup beef broth
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 bay leaves
• 0.5 cup green olives (pitted, halved)
• 1 tablespoon red wine vinegar
• 2 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 cup white rice (uncooked)
• 3 ripe plantains (sliced 1/2-inch thick)
• 0.25 cup vegetable oil
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Pat the beef flank steak dry with paper towels. Season generously with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.
2. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef flank steak for 3-4 minutes per side until browned. Transfer the beef to a slow cooker.
3. In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced yellow onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
4. Stir in the minced garlic, tomato paste, ground cumin, dried oregano, and smoked paprika. Cook for 1 minute until fragrant.
5. Pour in the canned diced tomatoes and beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Add the bay leaves, green olives, and red wine vinegar. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
6. Pour the sauce mixture over the beef flank steak in the slow cooker. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender.
7. Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the sauce in the slow cooker and stir to combine. Adjust seasoning if needed.
8. About 30 minutes before serving, prepare the white rice. Rinse 2 cups of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 4 cups of water and 1/2 teaspoon of kosher salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.
9. While the rice is cooking, heat 1/4 cup of vegetable oil in a large skillet over medium heat. Fry the sliced ripe plantains for 2-3 minutes per side, until golden brown and caramelized. Remove and drain on paper towels.
10. Serve the Havana-Style Shredded Beef hot over a bed of white rice, garnished with fresh cilantro if desired, and accompanied by the fried plantains.

Notes

Leftovers store wonderfully in the refrigerator for up to 4 days and can be reheated gently on the stovetop or in the microwave. This dish can also be made ahead and frozen for future easy meals.

Nutrition (per serving)

• Calories: 618
• Protein: 36.6 g
• Carbohydrates: 78.9 g
• Fat: 15.6 g
• Fiber: 4 g
• Sodium: 1292 mg
• Saturated Fat: 3.4 g
• Sugar: 19.2 g
• Cholesterol: 92 mg