A Cuban beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 3 h

Organic sourcing

Bell peppers are on the Dirty Dozen; worth sourcing organic. Organic beef can be an ethical choice, reducing antibiotics and hormones.

Ingredients

• 500 g beef flank steak
• 2 tbsp extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp paprika
• 1 can (400 g) diced tomatoes
• 1 cup beef stock (ideally homemade)
• 2 tbsp tomato paste
• 1 bay leaf
• to taste sea salt
• to taste black pepper
• 2 tbsp fresh cilantro, chopped

Method

1. Preheat the oven to 150°C (300°F).
2. Season the beef with sea salt and black pepper on both sides.
3. In a large oven-proof pot, heat the olive oil over medium-high heat. Brown the beef on both sides, about 4 minutes per side. Remove from the pot.
4. In the same pot, reduce the heat to medium and add the onion and bell peppers. Cook until softened, about 8 minutes.
5. Add garlic, cumin, oregano, and paprika, stirring for 1 minute until fragrant.
6. Return the beef to the pot with diced tomatoes, beef stock, tomato paste, and the bay leaf. Stir to combine.
7. Cover the pot and transfer to the oven. Cook until the beef is tender and can be easily shredded, about 2 1/2 hours.
8. Remove the beef from the pot. Shred it using two forks and return to the pot to absorb the flavors.
9. Discard the bay leaf. Adjust seasoning with more salt and pepper if needed.
10. Garnish with fresh cilantro before serving.

Notes

• For added flavor, deglaze the pot with a splash of dry sherry before adding tomatoes.
• Pairs nicely with steamed rice or fried plantains.
• Leftovers keep well in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Cuban recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.