CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
CUBAN SHREDDED BEEF (SLOW COOKER)
Cuban Shredded beef or ropa vieja made in the slow cooker! We sear the meat and then braise it for hours with onions, garlic, and spices until the meat is just falling apart tender. Serve it up with black beans and rice!
Provided by Marzia
Categories Beef
Time 8h25m
Number Of Ingredients 13
Steps:
- SEARING THE MEAT: Take the beef chuck roast and using a small paring knife, make 3 small 'x' marks into the meat. Take 3 cloves of garlic and insert them into the 3 'x' marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don't cover the pan as the meat will end up steaming rather than searing.
- FOR THE ROPA VIEJA: Chop the remaining 3 cloves of garlic into thin slices and add to the slow cooker along with all the remaining ropa vieja ingredients. I used a 6-quart slow cooker but a 3-quart slow cooker will work too. Cover and let cook on the low setting for 7-8 hours. When the beef falls apart easily when pulled with two forks, it's done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.
- TO SERVE: Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!
CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F.
- Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
- For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
- Suggested drink: mojitos!
CUBAN PICADILLO
I received this wonderful recipe of beef, olives, and sweet peppers from my son's Cuban grandmother. We serve it over black beans and rice with fried plantain on the side, it's amazing!
Provided by booghierbaby
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 44.5 g, Cholesterol 103.4 mg, Fat 27.6 g, Fiber 4.6 g, Protein 32.9 g, SaturatedFat 8.7 g, Sodium 1786.2 mg, Sugar 31.1 g
CUBAN CHOPPED BEEF AND RICE
Make and share this Cuban Chopped Beef and Rice recipe from Food.com.
Provided by threeovens
Categories White Rice
Time 40m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 638.2, Fat 34.9, SaturatedFat 11.3, Cholesterol 107.9, Sodium 138.5, Carbohydrate 48.3, Fiber 3.7, Sugar 14.7, Protein 32.9
CUBAN-STYLE SHREDDED BEEF AND RICE
This dish is based on the Cuban classic ropa vieja (ROH-pah vee-EH-ha), which means "old clothes" in Spanish and refers to the ragged appearance of this delicious shredded beef. Cooking the beef low and slow on the stovetop creates a meltingly tender texture that's totally worth the longer cook time. It's typically served over rice, but you could transform it into veggie-inspired variation and serve it over riced cauliflower or spiralized zucchini noodles. You can also the beef as a super-flavorful filling for tacos, burritos, or enchiladas. Here, we've stirred cilantro into the finished dish but you can use chopped fresh parsley or green onions instead.
Categories Dinner
Time 1h23m
Yield 4 servings
Number Of Ingredients 14
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.
Nutrition Facts : Calories 128 kcal
ENNA'S CUBAN BEEF AND RICE SKILLET
My stepmom is from Cuba and this is one of my absolute favorite dishes she makes. Best of all it is extremely easy to throw together as well as being very inexpensive. I try to always keep the ingredients on hand for those nights when I really don't feel like cooking. If you like it spicy feel feee to add 1/4 tsp. or so of cayenne. Thanks for trying this recipe, I hope you enjoy!
Provided by KLBoyle
Categories One Dish Meal
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan heat oil over medium-high. Add chopped garlic and cook for two minutes.
- With your hands, shred the roast beef and add to the pan with the gravy. Cook for a couple of minutes, stirring well to allow the garlic to permeate the meat.
- Add both the can of tomatoes and green chiles, including the liquid. Stir well and let simmer 3-5 minutes.
- Stir in chopped olives and let simmer another 3-5 minutes.
- Stir in cooked rice and salt and pepper and let simmer yet another 3-5 minutes.
- Serve and enjoy!
Nutrition Facts : Calories 221.8, Fat 5.5, SaturatedFat 0.8, Sodium 1524.2, Carbohydrate 39.9, Fiber 4.3, Sugar 7.3, Protein 5
AJIACO: CUBAN SOUP MADE WITH BEEF, PORK, AND TROPICAL VEGETABLES
Provided by Food Network
Time 10h
Yield 8 servings
Number Of Ingredients 16
Steps:
- Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender. Add the pork cubes and cook until both meats are completely tender. Drain the meat, reserving 8 cups of the cooking liquid.
- In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin. Cook for approximately 30 minutes and add the pumpkin and yellow plantain. Cook for 15 minutes. Allow it to rest for a few minutes. Add salt and white pepper to taste.
More about "cuban chopped beef and rice food"
CLASSIC CUBAN-STYLE PICADILLO OVER RICE - CHEF ALLI
From chefalli.com
Reviews 2Category Main CourseCuisine CubanTotal Time 50 mins
- In a large, hot skillet over medium high heat, crumble the ground beef, then add the bell pepper, onion, and garlic, browning the ground beef until it is cooked throughout and the veggies have softened; drain any excess fats from the skillet, then stir in the remaining ingredients, not including the cooked rice. Simmer the Picadillo over low heat for 30-35 minutes, to let the flavors combine. then serve over hot rice. Delish!!!
- Using the sauté setting on the Instant Pot, let the pot preheat a bit, then add the ground beef, crumbling it; add the bell pepper, onion, and garlic, browning the beef until it is cooked throughout and the veggies are softened; drain any excess fats from the pot. Stir in remaining ingredients, not including the rice. Lock the Instant Pot lid into place, choosing the high pressure setting for 3 minutes, bringing the Instant Pot to full pressure. When the timer sounds, use a natural release for 5 minutes, then a quick release to remove remaining pressure from the Instant Pot. Carefully unlock and remove the Instant Pot lid, giving the Picadillo a gentle stir. Serve at once over bowls of warm rice.
- Bring 2 1/4 cups of water or broth and 1 Tbs. unsalted butter or olive oil to a boil; stir in 1 1/2 cups RINSED jasmine or basmati rice. Lock the Instant Pot lid into place, choosing the high pressure setting for 3 minutes bringing the Instant Pot to full pressure. When the timer sounds, use a natural release for 1 minute followed by a quick release to remove any remaining pressure from the Instant Pot. Carefully unlock and remove the Instant Pot lid, fluffing the hot rice with a fork. Yield: approx. 3 cups cooked rice.
- To make basmati or jasmine rice on the stove top in a sauce pan, follow the package instructions.
QUICK SAUTéED CUBAN BEEF RECIPE - WOMAN'S DAY
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Servings 4Total Time 25 minsEstimated Reading Time 1 min
- Add the beef, increase the heat to medium-high and cook, breaking it up with a spoon, into very small pieces until no longer pink, 5 to 7 minutes.
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- Add the beef and brown, stirring occasionally, then add the cumin, oregano, bay leaf, onion, bell pepper, garlic and season with salt and pepper.Cook for about 10 minutes more.
- Add the tomato sauce, white wine, olives and raisins. Reduce the heat to low, cover and cook for about 30 minutes, stirring often.
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CUBAN BEEF PICADILLO (ONE-PAN RECIPE ... - OLIVIA'S CUISINE
From oliviascuisine.com
Reviews 2Category Main CourseCuisine CubanTotal Time 45 mins
- Heat the olive oil in a large skillet, over medium-high heat. Once hot, add the ground beef and cook, crumbling it with a wooden spoon, until browned, about 5 to 8 minutes . Season with salt and pepper.
- Lower the heat to medium and add the onion and bell pepper, sautéing until softened, about 2-3 minutes. Then, stir in the garlic and sauté until fragrant, about 1 minute.
- Optional: pour in the white wine and cook, scraping the bottom of the skillet with a wooden spoon to release any browned bits, until evaporated.
- Stir in the paprika, cumin, oregano, crushed tomatoes, tomato paste, Worcestershire sauce and a pinch of salt and pepper.
AUTHENTIC CUBAN FOOD (20 BEST CUBAN FOOD DISHES AND 5 ...
From hoohla.cooking
Estimated Reading Time 5 mins
- Ropa Vieja with fried plantains. Ropa vieja with fried plantains is among Cuba’s and one of most-loved dishes. It is a simple and tasty way to feed a crowd.
- Arroz a la Cubana – rice with fried banana and a egg. Arroz a la Cubana is a rice dish popular in Cuba. Its ingredients are rice, fried plantain or banana, egg, and tomato sauce.
- Traditional Cuban rice with black beans and pepper. It is a simple side dish in the Cuban style. You can take canned black beans but I highly suggest dried black beans – take 1 pound of black beans and soak them overnight.
- Cuban beef picadillo with potatoes. Cuban beef picadillo with fried potatoes is a classic Cuban dish. It is made with ground beef with a base of sofrito.
- Fufu de platano Cubano. Fufu de platano Cubano is one of the simplest Cuban recipes. This is a cheap side dish that perfectly combines most of the foods.
- Cuban caldo gallego – white bean soup. Cuban Caldo Gallego is loaded with white beans, smoked ham, meat, and vegetables. This soup came to Cuba from Spain and became a popular Cuban food.
- Cuban Mojo marinated pork. This is a simple recipe for slow cooker mojo Cuban pork. I love slow cooker recipes and this Cuban pork is packed with flavor and very easy to make.
- Cuban bread. Traditional Cuban bread is delicious. It is very similar to a French baguette and has a crisp crust. It is great in a Cuban sandwich or as an accompaniment to a meal.
- Traditional Cuban sandwich with cheese, ham and fried pork. The Cuban sandwich is very popular street food. It originated among the working classes in the late 1800s and early 1900s.
- Rice with black beans and grilled pineapple. So simple and tasty grilled pineapple with rice and beans. Add a bit of honey-soy dressing for an ideal taste!
CUBAN BRAISED BEEF - DIABETIC FOODIE
From diabeticfoodie.com
4.5/5 (2)Total Time 5 hrs 5 minsCategory Main CourseCalories 302 per serving
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10 MOST POPULAR CUBAN MEAT DISHES - TASTEATLAS
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- Ground Meat Dish. Picadillo. CUBA, North America. n/a (7) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. Bell Pepper. Olive Oil. Garlic. Onion. Olives. Raisins.
- Stew. Ropa vieja. CUBA, North America. n/a (12) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. Tomato Sauce. Onion. Hot Peppers. Rice. WHERE TO EAT THE BEST Ropa vieja.
- Beef Dish. Boliche. CUBA, North America. n/a (0) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. OR. Chorizo. Olives. Onion. Potatoes. WHERE TO EAT THE BEST Boliche.
- Burger. Frita. HAVANA, Cuba. n/a (0) shutterstock. Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. Burger Bun. Onion. Paprika. Potatoes. Ketchup.
- Beef Dish. Vaca frita. CUBA, North America. n/a (2) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. Bell Pepper. Onion. Bay Leaf. Garlic. Lime Juice. Olive Oil.
- Pork Dish. Chuletas de puerco. CUBA, North America. n/a (0) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Pork. Garlic. Oregano. Cumin. Orange Juice. Olive Oil. Salt.
- Chicken Dish. Fricasé de pollo. CUBA, North America. n/a (0) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Chicken. Garlic. Onion. Bell Pepper. Potatoes. Olives. Bay Leaf.
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- Beef Dish. Bistec de palomilla. CUBA, North America. n/a (0) Ate it? Rate it. Wanna try? Add to list. MAIN INGREDIENTS. Beef. Garlic. Lime Juice. Onion. Salt. Black Pepper. Serve with.
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