CUBAN GRILLED CHUCK BEEF ROAST WITH GRILLED SWEET POTATOES AND BLACK BEANS
If you're looking to serve something different for your holiday dinner or for a dinner party, give this a try. It's one of the best roast beef recipes we've tried. The meat's slathered with a spicy, sweet, and smoky rub. As it sits, the flavors permeate the meat. Putting on the grill for a bit adds to the smoky flavor and really...
Provided by Barbara Mayo
Categories Roasts
Time 2h
Number Of Ingredients 21
Steps:
- 1. Rub chuck roast on both sides with meat tenderizer then place on platter to rest.
- 2. Add toasted cumin, adobo, minced garlic, onion powder, and ground peppercorn medley, red pepper flakes, and dark brown sugar; mix well.
- 3. Coat both sides of chuck roast and place uncovered in refrigerator for 30 minutes to 1 hour.
- 4. While roast is resting start sweet potatoes. Peel and quarter sweet potatoes.
- 5. Fill a 4-quart pot 2/3 with water and add salt. Place on medium-high heat.
- 6. Add peeled and quartered sweet potatoes and cook for 10 minutes.
- 7. Remove from pot and place on foil-lined pan. Drizzle with garlic flavored olive oil and sprinkle with fresh cilantro and dark brown sugar. Set aside.
- 8. Using a charcoal grill, build a medium-hot fire on one side of grill to place roast. Then place aluminum foil with sweet potatoes on side without fire. Make sure you poke at least 12 holes in foil so smoke and heat get to all potatoes. Close cover and grill for 7 minutes.
- 9. Then turn chuck roast and grill another 7 minutes. Turn potatoes each time you turn roast. Potatoes need to be fork tender so they may need an extra few minutes.
- 10. Remove roast to a baking sheet tent with foil and place in a 375 degree preheated oven to bake for 20-30 minutes.
- 11. If you like your meat medium to well, you may want to leave in oven longer. We like it pink in the middle remove from oven to rest. Place sweet potatoes and black beans in large bowl add the juice of one lime and fresh cilantro and toss gently.
- 12. Remove tent from roast and slice on the diagonal place in center of platter spoon sweet potatoes and bean mixture around sliced roast and squeeze the juice of 1 lime over entire platter. Cut 2 limes into quarters and place over and around dish.
SHREDDED SLOW COOKER CUBAN BEEF
I threw this recipe together using a slow cooker and flavors my Cuban stepfather always cooked with. It's easy and full flavored. Pairs great with rice or plantains.
Provided by Katie Wilson
Categories World Cuisine Recipes Latin American Caribbean
Time 7h40m
Yield 4
Number Of Ingredients 9
Steps:
- Cut roast into 4 quarters and season liberally with salt and pepper. Place a large cast iron pan over high heat and coat with olive oil; heat until smoking. Place meat in the hot pan and turn to sear on all sides until a crust forms, 5 to 10 minutes. Transfer seared meat to a slow cooker.
- Add bitter orange marinade, garlic marinade, onion, garlic, and cumin to the slow cooker. Make sure meat is mostly covered in marinade.
- Cook on Low for 6 hours; shred meat in the slow cooker using tongs or a fork. Continue cooking on Low for another 1 to 1 1/2 hours. Add additional salt or cumin if desired.
Nutrition Facts : Calories 257.9 calories, Carbohydrate 16 g, Cholesterol 50 mg, Fat 11.6 g, Fiber 1.3 g, Protein 21 g, SaturatedFat 3.3 g, Sodium 798.5 mg, Sugar 10.1 g
CUBAN ROAST BEEF
I love good Cuban food!!! I don't like olives that much. So sometimes I put them in and sometimes I don't.
Provided by Arnetia Hawkins
Categories Roasts
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350.
- 2. Mix the first 7 ingredients to make a stuffing.
- 3. Make an incision 1 1/2\" to 2\" deep along the length of the roast.
- 4. Stuff the stuffing into the incision.
- 5. Salt and pepper the roast.
- 6. Brown the roast on all sides in bacon fat in a large heavy casserole.
- 7. Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.
- 8. Check once or twice to make sure that the liquid is not boiling away.
- 9. Add water or unsalted stock as necessary.
CUBAN BEEF STEW
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g
CUBAN ROAST BEEF
Make and share this Cuban Roast Beef recipe from Food.com.
Provided by Mr. Bill in TN
Categories Ham
Time 3h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F degrees.
- Mix the first 7 ingredients to make a stuffing.
- Make an incision 1 1/2" to 2" deep along the length of the roast.
- Stuff the stuffing into the incision.
- Salt and pepper the roast.
- Brown the roast on all sides in bacon fat in a large heavy casserole Add all the rest of the ingredients and cook in the oven for 2 1/2 hours or until the meat is very tender.
- Check once or twice to make sure that the liquid is not boiling away.
- Add water or unsalted stock as necessary.
CUBAN-STYLE POT ROAST
This super tasty and super easy pot roast is made in a slow cooker. This delicious recipe was found in the Southeast Parent magazine and is from Delores Kosteini.
Provided by CarolAT
Categories Roast Beef
Time 8h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine the flour, 1 teaspoon cumin, salt and pepper in a shallow container or on wax paper. Roll beef in seasoned flour. Heat oil in a large nonstick skillet on medium; brown meat on all sides. Transfer meat to slow cooker, cover.
- Meanwhile, in the same skillet, add onions and garlic and cook 4 minutes or until onion is softened. Stir in remaining cumin to coat onions and cook 1 minute. Add tomatoes and crush larger pieces. Bring to boil; stir in tomato paste, red wine and bay leaf. Bring to a simmer and stir. Pour mixture over beef. Cover and cook on low 8 hours; turn after 4 hours if possible.
- Remove beef from sauce to platter and tent with foil. Turn cooker heat to high and cook 10 to 15 minutes to reduce sauce. Remove bay leaf. Slice meat and spoon some sauce over meat before serving.
Nutrition Facts : Calories 270.3, Fat 8.4, SaturatedFat 2.3, Cholesterol 80.7, Sodium 406.1, Carbohydrate 14.8, Fiber 2, Sugar 5.6, Protein 31.7
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- In a skillet, heat olive oil at medium heat. Add green pepper, red pepper, onion, garlic and dry cooking wine. Sauté for 1-2 minutes. Add tomato sauce, ground cumin, oregano, bay leaf, salt and pepper. Cook for 15-20 minutes, stirring occasionally until tender.
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