Cuban Pulled Beef

The following slow cooker recipe was used to comfortably make 10 portions of amazingness. No idea what about the dish makes it Cuban, but after adding a little bit of chilli to the original recipe it tastes very good!


  • 2kg beef brisket / shoulder / stewing steak etc. (thick cut suitable for slow cooking – I used brisket).
  • 2 cans chopped tomatoes.
  • 5 tbsp tomato puree.
  • 4 red peppers.
  • 4 green peppers.
  • 4 large onions.
  • 8 cloves of garlic (crushed).
  • 2 red chillis.
  • 4 beef stock cubes – dissolved in 480ml water.
  • 2 red wine stock pots.
  • 2 tbsp white wine vinegar.
  • 2 tbsp hot chilli powder.
  • 3 tsp ground cumin.
  • 3 tsp oregano.
  • 2 tsp turmeric.
  • 4 bay leaves.


  • Pre-heat the slow cooker to the high setting.
  • Heat a frying pan to high. Season the steak, add a little oil to the pan and brown off the meat before adding into the slow cooker.
  • Add all of the remaining ingredients into the slow cooker and mix together. Allow to cook for approximately 6 hours on the high setting until the meat is tender.
  • Using two forks, shred the beef brisket which should fall apart easily.
  • If the sauce is a bit thin, take the lid off the slow cooker and cook for a further 30 mins or until sauce thickens.

Bon app├ętit.

Kyle Holloway

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