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This classic Cuban stew is best served with plain white rice, black beans and fried plantains. Beer or a full-bodied red wine are excellent beverage choices.
- 3 lbs lean boneless round roast
- 1 cup cold water
- 1⁄8 cup white wine vinegar
- 1 bay leaf
- 1⁄4 teaspoon ground cinnamon
- 2 whole cloves
- 6 annatto seeds
- 1⁄4 cup olive oil
- 2⁄3 cup sliced white onion
- 1 tablespoon minced garlic
- 1⁄2 cup italian sweet pepper, cut into thin strips
- 1 cup chopped ripe tomatoes or 1 (14 ounce) can plum tomatoes, slightly drained
- 1⁄4 cup julienned carrot
- 1 teaspoon ground red pepper
- 3 tablespoons chopped fresh cilantro
- 1⁄2 teaspoon sea salt
- Preheat oven to 300 degrees.
- Cut beef into 1 1/2 inch cubes.
- In a heavy bottomed oven-safe 3-4 quart casserole dish, add together the beef cubes, water, vinegar, bay leaf, cinnamon, clove, and annatto seeds.
- Over medium heat bring to a simmer.
- Cover and braise the meat mixture in the oven for 2 1/2 hours, turning the meat once.
- In a large skillet heat the oil over medium heat.
- Sauté the onions for 2 minutes, stirring often.
- Add the garlic and sweet pepper strips.
- Sauté for 1 minute stirring constantly.
- Stir in the tomatoes, carrots, cayenne, cilantro and salt.
- Bring to a full simmer, reduce heat to low and cook for 15 minutes, stirring often.
- With a slotted spoon remove meat and place in a warm bowl. Cover.
- Strain the meat cooking liquid into the tomato-based sauce, and discard spices.
- Simmer sauce for 15 minutes.
- Shred the beef using forks.
- Stir beef into sauce and simmer for 10 minutes, stirring often.
- Transfer to a warm serving bowl and serve.
DiB's, this is very good. It does take a while to make but is worth it. The flavors blend nicely and I like the sweetness of the peppers which offset any burn from the onions. I added 2 chopped jalapenos and a chopped cayenne just because we like more heat, but it would great without. Thanks for posting this one. It's a keeper.