With the cost of living on the rise, feeding a family can be expensive so I wanted to create a recipe that focuses on cheaper cuts of meat, such as rolled Brisket, that will easily feed a family of 6 without breaking the bank.
Large chunks of brisket are seasoned with the Angus & Oink Cuban rub and slowcooked in a rich tomatoey sauce. The addition of beans fill out the dish and add a healthy dose of fibre to a protein packed dish. Perfect for the autumn months ahead.
Cuban Beef & Bean Stew
Malissa Fraser
Rated 5.0 stars by 1 users
Category
Beef
Servings
6
Prep Time
15 minutes
Cook Time
5 hours
"With the cost of living on the rise, feeding a family can be expensive so I wanted to create a recipe that focuses on cheaper cuts of meat, such as rolled Brisket, that will easily feed a family of 6 without breaking the bank.
Large chunks of brisket are seasoned with the Angus & Oink Cuban rub and slowcooked in a rich tomatoey sauce. The addition of beans fill out the dish and add a healthy dose of fibre to a protein packed dish. Perfect for the autumn months ahead."
Lay your brisket on a flat surface and cut the meat into 1 inch cubes. Lightly cover with oil and season with Angus & Oink Cuban Rub. Massage the seasoning in by hand and allow to marinade for at least 1 hour (overnight works best).
Remove the meat from fridge and bring to room temperature. In a large pan, add a little oil then transfer the meat to the pan and brown the meat all over. Transfer the meat to your slowcooker (any deep ovenproof dish with do).
Chop up the onions, peppers and garlic then add them to the pan. Add the beans and tinned tomatoes and mix everything together.
Place the lid on your slowcooker/ovenproof dish and cook for around 6 hours or until the meat falls apart using a fork. Cooking times can vary depending how you cook this, if cooking in the oven or electric slowcooker, try to aim for around 150c for 6 hours.
Serve it up on its own or with a nice leafy bean salad, potatoes or rice.
