Cuban · intermediate
Cuban Braised Shredded Beef With Peppers And Olives
Tender halal beef flank steak braised in a flavorful tomato sauce with sweet peppers, onions, cumin, and green olives.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef flank steak pieces generously on all sides with salt and black pepper.
- 02
Heat olive oil in a heavy Dutch oven or deep skillet over medium-high heat. Sear beef pieces for 3 to 4 minutes per side until well browned, then set aside on a plate.
- 03
Reduce heat to medium, add sliced bell pepper, onion, and minced garlic to the pot, and cook for 5 minutes until vegetables are softened.
- 04
Stir in tomato paste and ground cumin, cooking for 1 minute until fragrant and slightly dark.
- 05
Pour in halal beef stock and stir well, scraping up any browned bits from the bottom of the pot. Return beef and any accumulated juices to the pot.
- 06
Cover tightly, turn heat to low, and simmer for 35 to 40 minutes until beef is tender enough to shred easily with two forks.
- 07
Transfer beef to a cutting board, shred into thin strands, and return to the pot along with the sliced green olives. Simmer uncovered for 5 minutes to combine flavors before serving.
A LITTLE KITCHEN KNOW-HOW
Shredded Beef Braising
Simmering beef cuts in aromatics until tender, allowing the meat to be easily pulled into long strands that absorb sauce.
Notes from the kitchen
- Shredding beef while hot makes it much easier to pull apart along the natural grain of the muscle fiber.
- Add a small splash of green olive brine at the end if you prefer extra savory brightness.
- Original home-cooking adaptation inspired by Cuban; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.