1 large onion, thinly sliced into half moons
6 garlic cloves, crushed
1 medium green bell pepper, stemmed, seeded and sliced thinly
1 - 14.5 oz can diced tomatoes in juice
¼ cup yellow mustard
⅓ cup raisins
½ cup pimento-stuffed green olives, plus 3 T. Olive brine to finish the dish
2-3 lbs boneless chuck roast, cut into cubes
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
2 teaspoons cumin powder
Cilantro, chopped for serving
Preheat oven to 300 degrees
Place the onion, garlic, bell pepper, diced tomato with juice, mustard, raisins and olives in a large, heavy pot or Dutch oven. Mix well to combine.
Sprinkle the chuck roast with salt, pepper and cumin. Nestle the pieces into the mixture in the pot. Cover the pot with a lid or aluminum foil.
Cook the roast for about 3 hours or until you can easily shred the meat. Add the olive brine to the pot. Using a fork shred the beef directly in the pot mixing it into the juices. Season with salt to taste. Serve warm with a sprinkle of cilantro.
Serve this with white rice and black beans for a traditional Cuban meal.
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