Cuban · intermediate
Cuban Tomato Garlic Braised Beef Shank
Rich beef shank slices slow-simmered in a savory sofrito sauce of sweet pimientos, minced garlic, oregano, and crushed tomatoes.
- PREP TIME
- 20 min
- COOK TIME
- 75 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat beef shank slices completely dry with paper towels and season thoroughly with ground cumin, salt, and pepper.
- 02
Heat olive oil in a heavy Dutch oven over high heat until smoking lightly.
- 03
Sear beef shanks for 4 minutes on each side until deeply browned, then remove to a plate.
- 04
Reduce heat to medium, add red bell pepper, onion, and minced garlic, sautéing for 6 minutes until sweet and tender.
- 05
Stir in crushed tomatoes and dried oregano, cooking for 3 minutes to caramelize the tomato base slightly.
- 06
Pour in beef broth and return beef shanks to the pot, bringing the liquid to a light boil.
- 07
Cover pot with a tight-fitting lid, lower heat to low, and braise gently for 65 minutes until beef is fork-tender.
A LITTLE KITCHEN KNOW-HOW
Dutch Oven Braising
Searing meat at high temperatures followed by long, low-temperature cooking in a closed vessel with seasoned liquid.
Notes from the kitchen
- Letting the beef shank cook low and slow breaks down connective tissue for extreme tenderness.
- Skim off excess surface oil before serving if preferred.
- 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.