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   Thursday, October 22, 2020 

Cuba Shredded Beef



Country: Cuba


  • 2.5 lbs. flank steak
  • 2 Tbs. olive oil
  • 3 mild chilies, chopped
  • 1 carrot, peeled
  • 1 big onion, diced
  • 4 big tomatoes, chopped
  • 1 onion, peeled
  • 2 garlic cloves, minced
  • 2 Tbs. tomato paste
  • 1 celery stalk
  • 1 bell pepper, chopped
  • Dash cayenne to taste


Put the meat in a pot and cover with water. Add the carrot, the peeled onion, and the celery stalk. Boil, then simmer 1-2 hours or until the meat is tender. Remove from heat and cool in the liquid. Remove and shred the beef when cool. Reserve stock.

Heat the oil in a frying pan. Cook the diced onion, garlic, and green pepper about 5 minutes. Add the chilies, tomatoes, and tomato paste, plus 2 cups of the stock. Add cayenne. Cover and simmer 20 minutes. Raise the heat and uncover until sauce thickens some. Pour sauce over beef. Serve hot.

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