Use a Boneless Shoulder Roast and a blend of spices to create this tasty Latin American meal. Place on hot cooked rice to complete the dish.

Cuban-Style Shredded Beef
  • 2-3/4 to 3-3/4 hours
  • Makes 6 to 8 servings
  • Entrée

Cuban-Style Shredded Beef


  • 1 beef Shoulder Roast Boneless (2-1/2 to 4 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup beef broth or water
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano leaves
  • 6 cloves garlic, minced
  • 2 bay leaves
  • 1 large onion, thinly sliced
  • 2 medium green bell peppers, thinly sliced
  • 1/3 cup fresh lime juice
  • Hot cooked rice
  • Chopped fresh parsley (optional)


  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Place beef Shoulder Roast Boneless in stockpot; brown evenly. Pour off drippings; season with salt and black pepper.

    Cook's Tip: One beef Brisket Flat Half (2-1/2 to 3-1/2 pounds) can be substituted for Shoulder Roast. Prepare recipe as directed cooking brisket 2-3/4 to 3-1/4 hours or until beef is fork-tender.
  2. Combine broth, tomato paste, cumin, oregano, garlic and bay leaves in medium bowl. Pour over roast; top with onions and bell pepper. Bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until beef is fork-tender.

  3. Remove roast from stockpot; reserve cooking liquid. Remove and discard bay leaves. Trim and discard excess fat from roast. Cut into 4 to 6 pieces; shred with 2 forks.

  4. Return beef to reserved cooking liquid. Stir in lime juice. Cook over medium heat, uncovered, 4 to 7 minutes or until beef is heated through, stirring occasionally.

  5. Season with salt and black pepper, as desired. Serve over rice and garnish with parsley.

  • Test Kitchen Tips Avoid lifting the lid of your cooking vessel, which releases valuable heat and moisture and can significantly increase the cooking time.

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