Description
This Cuban Shredded Beef with Black Beans recipe features tender, slow-cooked flank steak simmered with aromatic spices and beef broth, then combined with black beans and colorful bell peppers. Perfectly seasoned and garnished with fresh cilantro, it’s a hearty and flavorful dish inspired by Cuban cuisine.
Ingredients
Scale
Meat and Broth
- 2 pounds flank steak
- 2 cups beef broth
Vegetables and Beans
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can black beans, drained and rinsed
Spices and Oils
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- Salt to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Cook the Onions: In a large pot, heat olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 minutes.
- Add Garlic: Add the minced garlic to the pot and cook for another minute until fragrant.
- Toast Spices: Stir in ground cumin, dried oregano, and smoked paprika. Cook for an additional minute to release their aromatic flavors.
- Add Flank Steak and Broth: Place the flank steak into the pot and pour in the beef broth. Bring the mixture to a simmer over medium heat.
- Simmer Low and Slow: Cover the pot and reduce the heat to low. Let it cook gently for about 3 hours, or until the meat is tender enough to shred easily with a fork.
- Shred the Beef: Remove the meat from the pot and shred it using two forks. Return the shredded beef to the pot.
- Add Beans and Peppers: Stir in the black beans, red bell pepper, and green bell pepper. Cook the mixture uncovered for another 10 minutes to allow flavors to meld and peppers to soften slightly.
- Season and Garnish: Season the dish with salt to taste. Garnish with fresh cilantro before serving.
Notes
- For extra depth, you can add a splash of fresh lime juice before serving.
- Serve over white rice or with warm tortillas for a complete meal.
- If you prefer, use a slow cooker to cook the flank steak on low for 6-8 hours instead of stovetop.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for later use.
