Cuban Ropa Vieja Beef with Roasted Squash and Cumin Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the squash on a sheet pan and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon cumin. Roast for 30 minutes at 425°F / 220°C, turning halfway through, until golden and tender.

2. 2

   Season the beef flank with 1 teaspoon salt, 1/2 teaspoon black pepper, and the sweet paprika. Heat 1 tablespoon olive oil in a large pot over medium-high heat and brown the beef on all sides for 8 to 10 minutes. Remove and set aside.

3. 3

   In the same pot, add the onion, red bell pepper, green bell pepper, and half of the minced garlic. Cook for 5 to 6 minutes until softened. Stir in the tomato paste, oregano, and bay leaf, and cook 1 minute more.

4. 4

   Add the crushed tomato, 2 cups / 480 ml beef broth, lime juice, white vinegar, and brown sugar. Return the beef to the pot and bring to a gentle boil. Cover, reduce the heat, and cook for 70 minutes, until the meat is very tender.

5. 5

   Remove the beef from the pot and shred it with two forks. Return it to the sauce and cook uncovered for 10 more minutes so the sauce thickens slightly. Remove the bay leaf.

6. 6

   Meanwhile, make the rice. Heat the remaining tablespoon of olive oil in a saucepan over medium heat. Add the other half of the garlic and cook for 30 seconds. Add the rinsed rice and 1 teaspoon cumin, stirring for 1 minute.

7. 7

   Pour 1 cup / 240 ml beef broth and 1 1/2 cups / 360 ml water into the rice. Add the remaining 1/2 teaspoon salt, bring to a boil, cover, and cook over low heat for 15 minutes. Turn off the heat and let rest for 5 minutes. Fluff with a fork.

8. 8

   Serve the cumin rice as the base, spoon the shredded beef and sauce over it, add the roasted squash on the side, and finish with chopped fresh cilantro.