Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Shredded beef in a pepper-tomato sauce — Cuba.
Equipment: Large saucepan; large frying pan
Measures and names
Ingredients
- 800 g beef brisket or skirt
- 2 peppers
- 1 onion, sliced
- 4 garlic cloves
- 1 tsp cumin
- 1 x 400g tin chopped tomatoes
- 100 g green olives
- 1 bay leaf
- 400 ml beef stock
- 1 tbsp oil
- Coriander (cilantro), to serve
Method
- Put the beef in a saucepan, cover with the stock, and simmer gently, covered, for about 1 hour 30 minutes, until it shreds easily. Lift out and shred with two forks, saving the broth.
- Heat the oil in a large pan and cook the onion and peppers for 6 minutes, until soft.
- Add the garlic and cumin for 1 minute, then the tomatoes, olives, bay leaf and a ladleful of the reserved broth.
- Stir in the shredded beef and simmer for 15 minutes, until rich and glossy, adding more broth if it tightens.
- Remove the bay leaf, taste before salting — the olives season it well.
- Scatter with coriander and serve over cauliflower rice or with a green salad.
Swaps and tips
Skirt or brisket shreds beautifully. Serve over cauliflower rice or with a green salad instead of rice and beans.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 42 g | 13 g | 5 g | 22 g | 441 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
