Cuban Beef Roast Recipe 45 Recipes

CUBAN MOJO POT ROAST

Steps:

• Preheat your oven to 325 degrees.
• Whisk together orange juice, lime juice, cumin, oregano, red pepper flakes, and garlic until combined. Set aside.
• Season the chuck roast with the Kosher salt, and pepper.
• Add the canola oil to a pan and heat. When it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
• Add carrots, potatoes, orange juice mixture, bay leaves, and beef broth and cook for 3 - 3 1/2 hours.
• If you want a thicker sauce, 30 minutes before it is done skim the fat off the top, add a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) to the pot and cook for remaining 30 minutes.

AUTHENTIC CUBAN ROPA VIEJA (SHREDDED BEEF RECIPE)

Steps:

• In a Dutch oven, add the meat with water and salt. Cook at medium-low until the meat is tender, about 2 hours. (In a pressure cooker, this takes about 40 minutes). Transfer to a plate. Shred meat and set aside.
• In a skillet, heat olive oil at medium heat. Add green pepper, onion, and pimientos. Sauté for 1-2 minutes. Add garlic and sauté for 30 seconds.
• Add dry cooking wine, tomato sauce, ground cumin, oregano, bay leaf, salt, and pepper. Cook for 15-20 minutes, stirring occasionally.
• Add the shredded meat to the skillet and stir to combine with the sauce. Cover and cook on low for about 10-15 minutes, stirring occasionally, without letting it dry out. Remove bay leaf and serve over white rice and sweet plantains. Enjoy!

CUBAN BEEF ROAST RECIPE - (4/5)

Steps:

• ADD MEAT INTO SLOW COOKER WITH SEASONINGS, MIX WELL TURN ON LOW AND ADD IN REMAINING INGREDIENTS COOK ON LOW 6 TO 8 HOUR TILL TENDER, SERVE OVER RICE OR NOODLES

CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS

Steps:

• 1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
• 2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
• 3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
• 4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
• 5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
• 6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
• 7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
• 8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
• 9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
• 10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
• 11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
• 12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.

CUBAN ROAST BEEF

Steps:

• Preheat oven to 350F degrees.
• Mix the first 7 ingredients to make a stuffing.
• Make an incision 1 1/2" to 2" deep along the length of the roast.
• Stuff the stuffing into the incision.
• Salt and pepper the roast.
• Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.
• Check once or twice to make sure that the liquid is not boiling away.
• Add water or unsalted stock as necessary.