Best 8 Cuban Chopped Beef And Rice Recipes

CUBAN BLACK BEANS AND RICE WITH PULLED BEEF

Steps:

• For pulled beef, preheat oven to 150C. Heat oil in a large frying pan over medium-high heat, add steak and brown well all over (4-5 minutes), then transfer to a roasting pan large enough to fit steak snugly. Add onion, chilli and garlic to frying pan, stir occasionally until tender (5-6 minutes), then add spices and stir until fragrant (1 minute). Add tomatoes and chillies in adobo, simmer until reduced by half (3-4 minutes), then add stock, orange rind and juice and bay leaves, and bring to the simmer. Season to taste, pour onto steak, cover tightly with foil and roast until fork tender (3-3½ hours). Remove steak from braising liquid and shred with a fork. Transfer braising liquid to a saucepan and simmer over medium-high heat until reduced to a thick sauce (5-10 minutes). Add vinegar, adjust seasoning to taste and stir in shredded beef.
• Cover black beans generously with cold water in a saucepan, place over medium-high heat, bring to the boil and cook until just tender (30-40 minutes). Drain and set aside.
• Meanwhile, heat olive oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender (4-5 minutes). Add rice, stir to coat, then add stock, season to taste, bring to the boil, then reduce heat to medium, cover with a tight-fitting lid, and cook until rice is tender and stock is absorbed (15-20 minutes). Add beans, coriander, lime juice and extra-virgin olive oil, and serve hot with pulled beef, topped with coriander and jalapeños, and with lime wedges alongside.

CUBAN-STYLE SHREDDED BEEF AND RICE

Steps:

• Combine the steak, broth, and peeled garlic in a medium nonstick skillet and bring to a boil over high heat. Reduce the heat and simmer, covered, until the steak is very tender, about 1 hour.
• Remove the skillet from the heat and let stand 15 minutes. Reserve 1⁄2 cup of the broth; save the remaining broth for another use. Discard the garlic. Transfer the steak to a cutting board; with 2 forks, shred the beef.
• Wipe out the skillet. Add the oil and set over medium-high heat. Add the onion and minced garlic and cook, stirring occasionally, until the onion is slightly softened, about 4 minutes. Stir in the tomatoes, jalapeño pepper, oregano, cumin, and salt; cook, stirring, 5 minutes longer. Stir in the shredded beef and the reserved 1⁄2 cup broth. Continue to cook until most of the liquid is evaporated, about 3 minutes.
• Remove the skillet from the heat and stir in the cilantro. Serve with the rice and lime wedges. Yields 3⁄4 cup beef mixture and 1 cup rice per serving.

CUBAN CHOPPED BEEF AND RICE

Steps:

• Heat the oil in a large skillet. Add the beef and saute until lightly browned, stirring to break up any clumps, about 7 minutes. Add the onion and garlic and saute for 5 minutes longer. Add all the remaining ingredients except the butter and almonds. Mix well and simmer, uncovered, over moderate heat for about 20 minutes. In a small skillet, heat the butter and saute the almonds until they are golden brown.
• Mound the beef onto a serving platter and surround with white rice. Drizzle almonds over rice.

CUBAN STEAK WITH BLACK BEANS AND RICE

Steps:

• Preheat a grill to medium high. Combine 2 tablespoons olive oil, the garlic, 1 teaspoon each cumin and oregano and the lime juice in a small baking dish. Add the steak, turn to coat and season well with salt and pepper; set aside at least 10 minutes.
• Meanwhile, combine the black beans with their liquid, the rice, 1 cup water, the remaining 1/2 teaspoon each cumin and oregano, 1/2 teaspoon salt and a few grinds of pepper in a medium saucepan. Bring to a boil over high heat, stirring occasionally to prevent sticking. Reduce the heat to low, cover and cook until the liquid is absorbed and the rice is tender, about 17 minutes. Remove from the heat and set aside.
• Combine the bell peppers, onion, remaining 2 tablespoons olive oil and a big pinch each of salt and pepper in a large bowl. Grill the peppers and onion, turning occasionally, until browned in spots and crisp-tender, 4 to 5 minutes. Return to the bowl, add the olives and toss. Grill the steaks until browned, about 3 minutes per side for medium rare; transfer to a cutting board.
• Fluff the rice and divide among plates. Slice the steak and serve with the rice, vegetables and lime wedges.

CUBAN BEEF STEW

Steps:

• In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
• Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
• Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

CUBAN BEEF AND POTATOES OVER RICE

Steps:

• In a large frying pan, brown ground beef until no longer pink. Drain if necessary. In a bowl, combine tomato sauce, onion, bell pepper, capers, onion powder, garlic powder, and bay leaf. Pour into ground beef. Stir in potatoes, bring to a boil, and then reduce heat. Cover and simmer over low heat 45 minutes to 1 hour, stirring often, or until potatoes are fork tender. Remove bay leaf and serve meat mixture over hot cooked rice. For an authentic Cuban taste, garnish with sliced bananas.

BEEF CURRY WITH RICE

Steps:

• In a large bowl, combine 1/2 teaspoon salt, cardamom and allspice. Add beef; turn to coat. In a large skillet, heat oil over medium heat; brown meat in batches. Transfer meat to a 3- or 4-qt. slow cooker. In the same skillet, cook onions until tender, 4-5 minutes. Add ginger, garlic, curry powder, cumin and remaining 1 teaspoon salt; cook 1 minute longer. Transfer to slow cooker., Cook, covered, on low until meat is tender, 4-5 hours. Stir in spinach; cook until heated through, about 30 minutes. Just before serving, stir in yogurt. Serve with rice and if desired, additional yogurt and red onion.

CUBAN BLACK BEANS AND RICE

Steps:

• Quick soak beans by bringing beans and water for soaking to a boil. Boil for 2 minutes, Remove from heat and cover the pot. Let the beans stand in the soak water for 1 hour.Drain the soak water.
• I find that the beans will not get soft if you add anything to them. I put the beans in a pressure cooker and cook for 3 minutes. Let if cool until the top can be removed. Add onion, bouillon cube, ham, bay leaves, thyme, oregano, salt, jalapeno, and cayenne. Cook and simmer 10 minutes. Add green pepper and cook another 5 minutes.
• Serve over rice and top with crumbled cheese.