Serves 8
110 min
My Family's Crispy, Juicy Cuban Beef
Recipe GLPRb1588dfaa4e872
This is an easy weeknight Cuban beef dish that delivers crispy, golden-brown exteriors and tender, juicy interiors. Beef chuck roast is seasoned with garlic, lime juice, cumin, and salt, then seared until caramelized and finished in the oven with bay leaves and onions. Serve alongside black beans and rice for an authentic Cuban meal.
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Ingredients
2 pounds beef chuck roast or shoulder roast, cut into 4 pieces
5 medium garlic cloves, grated or finely minced
2 tablespoons fresh lime juice
3 teaspoons Diamond Crystal kosher salt (divided: 2 teaspoons for seasoning, 1 teaspoon for cooking)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/4 cup olive oil, divided, plus more as needed
1 medium white onion, halved and thinly sliced
2 bay leaves
Directions
Preheat your oven to 325°F. Pat the beef pieces dry with paper towels.
In a small bowl, combine the minced garlic, lime juice, 2 teaspoons kosher salt, black pepper, and cumin to form a paste.
Rub the garlic mixture evenly over all sides of each beef piece, pressing gently so it adheres well. Let sit for 5 minutes.
Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.
Working in batches if necessary, carefully place the beef pieces into the hot oil. Sear for 3–4 minutes per side, without moving them, until a deep golden-brown crust forms. Transfer the seared beef to a plate.
Add the remaining 2 tablespoons of olive oil to the same skillet. Add the sliced onion and the remaining 1 teaspoon of kosher salt, stirring frequently, until the onion is soft and lightly golden, about 5–7 minutes.
Return the seared beef pieces to the skillet with the onion. Nestle the bay leaves around the meat.
Transfer the skillet to the preheated oven and braise, uncovered, for 60–75 minutes until the meat is very tender and reaches an internal temperature of 145°F. Check the meat occasionally to ensure it does not dry out; add a splash of water or broth if needed.
Remove from the oven and let rest for 5 minutes. Discard the bay leaves. Serve hot with the caramelized onions and pan juices, accompanied by lime wedges and Cuban black beans and rice if desired.
