This tasty Cuban Shredded Beef is packed with flavor! The beef is slow-cooked until it’s super tender, then shredded and mixed with a delicious sauce made from onions, garlic, and spices.
It’s perfect for tacos, sandwiches, or on a plate with rice. Honestly, it’s so good, I sometimes eat it straight from the pot! 😄 Just throw everything in a slow cooker and relax while it cooks.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for slow cooking, as it becomes super tender. If you can’t find chuck roast, you can use brisket or even a round roast, although they might be slightly leaner.
Onion: I recommend yellow onions for their sweetness. If you need a substitute, red onions work well too, adding a nice color and flavor.
Garlic: Fresh garlic is a must for flavor, but if you’re in a pinch, you can use garlic powder. One clove equals about 1/8 teaspoon of garlic powder.
Orange and Lime Juice: Freshly squeezed is the best choice! If you don’t have them, bottled juice will work, but it may not be as vibrant. For a twist, try substituting with pineapple juice!
Olive Oil: This provides flavor and helps in searing the meat. You can substitute with vegetable oil or avocado oil if needed.
Spices: Feel free to adjust the spices based on your taste. If you love heat, add a pinch of cayenne or some diced jalapeños.
How Do I Make Sure the Beef is Tender and Shreddable?
Getting tender, shreddable beef is all about the cooking process. Opt for low-and-slow cooking, whether in a slow cooker or on the stovetop. Slow cooking helps break down tough fibers in the meat.
- Beef should be seasoned well before cooking to maximize flavor.
- Searing the meat first enhances the taste by creating a nice crust.
- Cook for the full recommended time—8-10 hours on low or 4-5 hours on high. You want the beef to fall apart easily.
Once done, let the meat rest for a few minutes, then shred with two forks for a perfect texture!
Easy Cuban Shredded Beef
Ingredients You’ll Need:
- 3 lbs beef chuck roast
- 1 large onion, thinly sliced
- 6 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup orange juice (freshly squeezed if possible)
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup olive oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika (optional)
- 2 bay leaves
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then cooks for 8-10 hours on low in a slow cooker, or 4-5 hours on high. So, while it may take some time, most of it is hands-off! Your kitchen will smell amazing while the beef gets tender and flavorful.
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by seasoning the beef chuck roast generously with salt, pepper, ground cumin, dried oregano, and smoked paprika. Don’t be shy! This will create a flavorful base for your beef.
2. Searing the Beef:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add your seasoned beef and sear each side until it’s browned, which takes about 3-4 minutes for each side. Once browned, transfer the beef to your slow cooker.
3. Sautéing Onions and Garlic:
In the same skillet, add the thinly sliced onion and minced garlic. Sauté them for about 3-4 minutes until they are soft and fragrant. This step builds even more flavor for your dish!
4. Deglazing the Skillet:
Pour in the beef broth, orange juice, and lime juice to deglaze the skillet. Make sure to scrape up any browned bits from the bottom of the pan; they add fantastic flavor!
5. Combining Everything:
Now, pour this tasty mixture over the beef in the slow cooker. Add the bay leaves on top. They will infuse the dish with a lovely aroma as it cooks.
6. Cooking:
Cover your slow cooker and set it to cook on low for 8-10 hours or high for 4-5 hours. The goal is to have the beef become very tender and easy to shred.
7. Shredding the Beef:
After cooking, carefully remove the beef from the slow cooker. Use two forks to shred the beef into bite-sized pieces. It should pull apart effortlessly!
8. Mixing with Juices:
Return the shredded beef to the slow cooker and mix it gently with the cooking juices to make sure every piece is flavorful and moist.
9. Final Seasoning:
Now is the time to taste your beef! Adjust the seasoning with additional salt and pepper if needed. Make it just right for your palate!
10. Garnishing:
Before serving, sprinkle some freshly chopped cilantro or parsley on top for a vibrant touch and added flavor.
Enjoy your Cuban Shredded Beef in tasty Cuban sandwiches, wrapped in tacos, or served over rice alongside black beans! It’s a dish sure to please everyone.
FAQ for Easy Cuban Shredded Beef
Can I Use a Different Cut of Beef?
Yes, you can use other cuts like brisket or bottom round if you prefer. These alternatives will also work well, but be aware they might be slightly less tender than chuck roast.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to keep it moist if needed.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the beef, let it cool, and store it in the fridge for up to 2 days before reheating. The flavors will even deepen as it sits!
How Can I Make This Dish Spicier?
If you love spice, you can add diced jalapeños or a pinch of cayenne pepper when seasoning the beef. Adjust the amount based on your heat preference!