Cuban Braised Shredded Beef

Used bolillo to make sandwiches Omitting 3/4 c pitted green olives Can be served over rice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 300°. Cut brisket against grain into two inch wide strips. Cut any strips longer than 5 inches in half crosswise. Sprinkle beef with salt and pepper.

Step 2

Heat 1/4 cup oil in Dutch oven over medium high heat until just smoking. brown beef on all sides, 7 to 10 minutes; transfer to large plate. Add onions and bell Peppers to fat left in pot and cook until softened and pot Bottom develops fond, 10 to 15 minutes; transfer to bowl and set aside.

Step 3

Add Remaining one tablespoon oil, Anchovies, Garlic, cumin and oregano to now empty pot and cook over medium heat until fragrant, About 30 seconds. Stir in wine, scraping up any browned bits, and cook until mostly evaporated, about one minute. Stir in broth, tomato sauce and Bay leaves. Return beef and any accumulated juices to pot and bring to a simmer. Cover and transfer pot to oven and cook until beef is just tender, 2 to 2 ¼ hours, flipping meat halfway through cooking.

Step 4

Transfer beef to cutting board, let cool slightly, then shred into 1/4-inch-thick pieces using two forks.

Step 5

Meanwhile, add olives and reserved vegetables to pot. Bringing to a shimmer over medium-high heat and cook until thickened and measures 4 cups, 5 to 7 minutes. Discard bay leaves. Stir in beef and vinegar. Season with salt, pepper, and extra vinegar to taste. Serve.