Name: Slow-cooker Cuban pulled beef
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 1
Cuisine: american
Ingredients: 18.20 gm extra virgin olive oil; 1.5kg gravy beef; 1 brown onion, finely chopped; 2 red capsicums, finely chopped; 2 garlic cloves, crushed; 2 tsp dried oregano; 2 dried bay leaves; 10.00 gm caster sugar; 1 tsp dried chilli flakes; 1 tsp ground allspice; 700g jar gluten-free tomato passata; 82.50 ml red wine vinegar; 400.00 gm white long-grain rice; 400g can black beans, drained, rinsed; 40.00 ml chopped fresh coriander; 1 green onion, finely chopped; 42.00 gm lime juice, plus wedges to serve; 375.00 ml fresh flat-leaf parsley leaves; 125.00 ml fresh coriander leaves; 125.00 ml fresh oregano leaves; 2 garlic cloves, halved; 56.88 gm extra virgin olive oil; 40.00 ml red wine vinegar

Slow-cooker Cuban pulled beef

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Prep Time:
20 minutes

Cook Time:
480 minutes

Total Time:
500 minutes

Effortlessly tender Cuban pulled beef made in a slow cooker - perfect for feeding a crowd without breaking the bank.

Ingredients:

18.20 gm extra virgin olive oil
1.5kg gravy beef
1 brown onion, finely chopped
2 red capsicums, finely chopped
2 garlic cloves, crushed
2 tsp dried oregano
2 dried bay leaves
10.00 gm caster sugar
1 tsp dried chilli flakes
1 tsp ground allspice
700g jar gluten-free tomato passata
82.50 ml red wine vinegar
400.00 gm white long-grain rice
400g can black beans, drained, rinsed
40.00 ml chopped fresh coriander
1 green onion, finely chopped
42.00 gm lime juice, plus wedges to serve
375.00 ml fresh flat-leaf parsley leaves
125.00 ml fresh coriander leaves
125.00 ml fresh oregano leaves
2 garlic cloves, halved
56.88 gm extra virgin olive oil
40.00 ml red wine vinegar

Instructions:

Heat oil in a frying pan over medium-high heat. Sear beef in batches for 5 minutes or until browned, then transfer to a slow cooker. Add brown onion, capsicum, garlic, oregano, bay leaves, sugar, chilli, allspice, passata, and vinegar on top of the beef. Season with salt and pepper. Cover and cook on low for 8 hours, making sure to turn the beef in the sauce halfway through.
Prepare your Chimichurri by finely chopping herbs and garlic in a small food processor. Pour in oil and vinegar, then process until well combined. Set aside for later use.
Prepare the rice according to package instructions, adding beans during the last 2 minutes of cooking. Drain the rice and beans, then transfer them to a bowl. Add coriander and green onion, season to taste. Shred the beef with 2 forks, mix in lime juice. Serve the beef alongside the rice, chimichurri, and lime wedges.

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