Slow-Cooked Cuban-Style Beef Brisket
Experience the vibrant flavors of Cuba with this incredibly tender and savory slow-cooked beef brisket. Infused with aromatic spices, sweet onions, and the richness of red wine, this pot roast melts in your mouth and is perfect for family gatherings or hearty weeknight dinners. The blend of cumin and garlic, combined with the tanginess of stewed tomatoes, creates a rich sauce that you’ll want to pour over everything. Served with rice or crusty bread, this dish brings comfort and a touch of the Caribbean right to your kitchen. Easy to make, this recipe will impress your guests and make your weeknight dinners a little more special!
N/A
Servings
316
Calories
12
Ingredients
Ingredients
Boneless bottom round roast
3.5-4.5 lbs (Fat scored)
Flour
1/2 cup (For dredging)
Cumin
4 teaspoons (Divided)
Salt
1/4 teaspoon
Pepper
1/4 teaspoon
Olive oil
2 tablespoons (For browning)
Onions
2 large (Chopped)
Garlic cloves
4 large (Minced)
Stewed tomatoes
2 (14.5 oz) cans (Undrained)
Tomato paste
1 (6 oz) can
Dry red wine
1 cup
Bay leaf
1
Instructions
1
Start by mixing the flour, 1 teaspoon of cumin, salt, and pepper in a shallow dish or on parchment paper. Dredge the boneless bottom round roast in the seasoned flour, ensuring it's evenly coated.
2
In a large nonstick skillet, heat olive oil over medium heat. Once hot, add the coated roast and brown it on all sides, which should take about 5-7 minutes. Once browned, transfer the roast to the slow cooker.
3
In the same skillet, add the chopped onions and minced garlic. Sauté for about 4 minutes until the onions become translucent and slightly softened. Sprinkle in the remaining 3 teaspoons of cumin and stir for about a minute until fragrant.
4
Next, add the undrained stewed tomatoes to the onion mixture, breaking apart any larger pieces. Bring this mixture to a boil before stirring in the tomato paste, dry red wine, and bay leaf. Allow it to come to a simmer while mixing everything well.
5
Once simmering, pour the tomato and onion mixture over the browned beef in the slow cooker. Make sure the meat is mostly covered by the sauce.
6
Cover the slow cooker and set it to low. Cook for 8 hours, turning the meat halfway through if possible to ensure even cooking.
7
After the cooking time has elapsed, carefully remove the roast from the slow cooker and place it on a serving platter. Cover it with aluminum foil to keep it warm.
8
Increase the heat to high on the slow cooker and allow the sauce to reduce for 10 to 15 minutes, stirring occasionally. Don’t forget to remove the bay leaf before serving.
9
Slice the beef brisket and serve it with a generous amount of sauce spooned over the top.
Nutrition Information
9g
Fat
35g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Cuban-Style Beef Brisket?
It is a tender and savory beef dish infused with aromatic Cuban spices like cumin and garlic, cooked slowly with onions, red wine, and stewed tomatoes.
What specific cut of meat is recommended for this recipe?
The recipe calls for a 3.5 to 4.5 pound boneless bottom round roast with the fat scored.
How long does this beef brisket take to cook?
The brisket should be cooked on the low setting of a slow cooker for a total of 8 hours.
Is it necessary to brown the meat before slow cooking?
Yes, dredging the roast in seasoned flour and browning it in olive oil for 5-7 minutes adds significant flavor and texture.
What ingredients are used to season the flour for dredging?
The flour is seasoned with 1 teaspoon of cumin, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
How much cumin is needed in total?
A total of 4 teaspoons of cumin is used, with 1 teaspoon in the flour dredge and 3 teaspoons added to the onion mixture.
Should I drain the stewed tomatoes before adding them?
No, you should use two 14.5 oz cans of stewed tomatoes with their liquid included.
What type of wine is best for this Cuban beef recipe?
One cup of dry red wine is used to add richness and depth to the slow-cooked sauce.
How many garlic cloves are required?
The recipe requires 4 large garlic cloves, minced.
What role does tomato paste play in the recipe?
Tomato paste provides a concentrated tomato flavor and helps to thicken the sauce as it simmers.
Should the bay leaf be removed before serving?
Yes, you should remove the bay leaf from the sauce after the cooking process is complete.
How do I thicken the sauce after the beef is done?
Remove the meat, set the slow cooker to high, and allow the sauce to reduce for 10 to 15 minutes while stirring occasionally.
Should I turn the meat during the slow cooking process?
Yes, if possible, turn the meat halfway through the 8-hour cooking time to ensure it cooks evenly.
What are the nutritional facts for this dish?
Each serving contains approximately 316 calories, 9g of fat, 35g of carbohydrates, and 20g of protein.
What are the best side dishes to serve with this brisket?
This dish is traditionally served over white rice or with crusty bread to soak up the flavorful sauce.
How many onions are needed?
The recipe calls for 2 large chopped onions.
How much olive oil is used for browning?
Two tablespoons of olive oil are used to brown the roast in a nonstick skillet.
Can I use a different cut of beef if bottom round is unavailable?
While bottom round is suggested, other slow-cooking cuts like chuck roast or traditional brisket can also be used.
What makes this dish Cuban-style?
The use of cumin, garlic, and a tomato-based sauce with wine is characteristic of Cuban comfort foods like Ropa Vieja.
Is this recipe suitable for guests?
Yes, it is described as an impressive yet easy dish that is perfect for family gatherings or dinner parties.
How do I keep the meat warm while the sauce reduces?
Place the roast on a serving platter and cover it tightly with aluminum foil.
What is the first step in preparing the sauce?
The first step for the sauce is sautéing the onions and garlic until translucent before adding the cumin and tomatoes.
Does the recipe require salt?
Yes, 1/4 teaspoon of salt is used in the seasoned flour mixture.
How should the beef be sliced for serving?
The beef should be sliced and then served with a generous amount of the reduced sauce spooned over it.
Can I cook this on a high setting?
The recipe specifies 8 hours on low, but generally, 4 hours on high can be an alternative for slow cooker beef roasts.
How many cans of tomatoes are needed?
Two 14.5 ounce cans of stewed tomatoes are required.
Is there a specific way to prepare the roast before browning?
The fat on the roast should be scored, then it should be dredged in the flour and spice mixture.
What is the carbohydrate content per serving?
There are 35 grams of carbohydrates in one serving of this dish.
How many ingredients are in this recipe?
There are 12 main ingredients used to create this Cuban-style beef brisket.
Is the beef brisket served whole or sliced?
It is removed from the slow cooker, kept warm, and then sliced before being served with the sauce.