Main Dishes · Recipe

Cuban Shredded Beef

Image from America’s Test Kitchen site

I recently purchased a copy of America’s Test Kitchen Best of 2015 magazine from my grocery store on a whim. I already have their Cooking for Two cookbook and really enjoy it, so I thought I might see what else they have. I picked out their Shredded Cuban Beef recipe to try out and finally got around to cooking it the other night.

The results were a bit mixed between my boyfriend and myself. I very quickly realized that the recipe was just a little bit above my cooking level once I got into it. Once it was finally finished, I was a bit frustrated with the whole process and expecting the worse from my dish. My boyfriend however loved it! He said it was a 9 out of 10 and even took the leftovers with him for lunch the next day. I didn’t take a picture of my own for this dish, as I honestly didn’t think it would make the blog. However, after my boyfriend’s enthusiastic response to it, I thought I might put it up any ways. The picture shown is from the America’s Test Kitchen’s site. The recipe is as follows:


2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed and cut into 1 1/2-inch cubes

Kosher salt and pepper

3 garlic cloves, minced

1 teaspoon vegetable oil

1/4 teaspoon ground cumin

2 tablespoons orange juice

1 1/2 tablespoons grated lime zest

1 tablespoon lime juice

1 onion, halved and sliced thin

2 tablespoons dry sherry

Lime wedges for serving


  1. Bring beef, 2 cups water and 1 1/4 teaspoons salt to boil in 12-inch non-stick skillet over medium-high heat. Reduce heat to low, cover and gently simmer until beef is very tender, about 1 hour 45 minutes. Check beef every 30 minutes, adding water so that bottom third of beef is submerged. While beef simmers, combine garlic, oil and cumin in bowl. Combine orange juice and lime zest and juice in second bowl
  2. Remove lid from skillet, increase heat to medium and simmer until water evaporates and beef starts to sizzle, 3 to 8 minutes. Using slotted spoon, transfer beef to rimmed baking sheet. Pour off and reserve fat from skillet. Rinse skillet clean and dry with paper towels. Place sheet of aluminum foil over beef and using meat pounder or heavy sauté pan, pound to flatten beef into 1/8-inch-thick pieces, discarding any large pieces of fat or connective tissue. Some of beef should separate into shreds. Larger pieces that do not separate can be torn in half
  3. Heat 1 1/2 tablespoons reserved fat in now-empty skillet over high heat. When fat begins to sizzle, add onion and 1/4 teaspoon salt. Cook stirring occasionally, until onion is golden brown and charred in spots, 5 to 8 minutes. Add sherry and 1/4 cup water and cook until liquid evaporates, about 2 minutes. Transfer onion to bowl. Return skillet to high heat, add 1 1/2 teaspoons reserved fat and heat until it begins to sizzle. Add beef and cook, stirring frequently, until dark golden brown and crusty, 2 to 4 minutes
  4. Reduce heat to low and push beef to sides of skillet. Add garlic mixture to center and cook, stirring frequently, until fragrant and golden brown about 30 seconds. Remove pan from heat, add orange juice mixture and onion and toss to combine. Season with pepper to taste. Serve immediately with lime wedges

3 thoughts on “Cuban Shredded Beef

  1. You could probably use a crock pot for the meat, as well…less hovering in the kitchen or worry about burning. I make chicken breasts in the crock pot all the time; going to try this!


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