Cuban-Style Beef
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 500 g stewing steak
- • 240 ml beef stock (2 beef stock cubes dissolved in 240ml/1 cup of boiling water)
- • 400 g tinned chopped tomatoes
- • 2 onions (sliced)
- • 2 green pepper (deseeded and sliced into strips)
- • 2 red pepper (deseeded and sliced into strips)
- • 4 cloves garlic (crushed)
- • 2 tbsp tomato puree
- • 1 tsp ground cumin
- • 1 tsp oregano
- • 1/2 tsp turmeric
- • 2 bay leaves
- • 1 tbsp fresh coriander (chopped)
- • 1 red or white wine stock pot
- • 1 tbsp white wine vinegar
- • low calorie cooking spray
- • salt and pepper (to season the meat)
Preparation Steps
Season the meat well with salt and pepper, then spray a frying pan with low calorie cooking spray
Heat the pan and brown the meat on both sides
Add all the remaining ingredients to the slow cooker along with the browned meat
Set the slow cooker to high and cook for 6 hours (or medium for 8 hours)
Shred the meat with 2 forks (when cooked the meat should shred easily)
If the sauce is still a little thin remove the lid and allow to reduce slightly
Serve on a bed of rice, or with whatever you fancy
Season the meat well with salt and pepper, then spray the bowl of the Instant Pot with low calorie cooking spray - place into Sauté mode.
Heat the pot and brown the meat on both sides.
Add the remaining ingredients to the pot with the browned meat. Set the Instant Pot to Manual for 1 hour, then use Natural Pressure Release.
Shred the meat with 2 forks (when cooked the meat should shred easily).
If the sauce is still a little thin remove the lid and set to Sauté to reduce slightly.
Serve on a bed of rice, or with whatever you fancy.