Description
A delicious and hearty Cuban dish featuring tender shredded beef, black beans, and a medley of spices.
Ingredients
Scale
- 2 pounds flank steak
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 1 can black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onions and cook until translucent.
- Add the garlic and cook for another minute.
- Stir in cumin, oregano, and smoked paprika, cooking for an additional minute.
- Place the flank steak in the pot and add beef broth. Bring to a simmer.
- Cover and cook on low heat for about 3 hours, or until the meat is tender.
- Once cooked, shred the beef with two forks and return it to the pot.
- Add black beans and bell peppers, stirring to combine. Cook for an additional 10 minutes.
- Season with salt and garnish with fresh cilantro before serving.
Notes
- Let the beef marinate overnight for enhanced flavor.
- Serve with rice or tortillas for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg