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Cuban Beef & Bean Stew

  • Beef
Time5 Hours 15 Minutes Time6 TimeAmerican
Cuban Beef & Bean Stew

"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."

ingredients

  • 1.5kg Brisket, cubed
  • 4 tbsp Angus & Oink Cuban Rub
  • 3 Garlic Cloves, roughly chopped
  • 2 Bell Peppers, roughly chopped
  • 1 Large Brown Onion, roughly chopped
  • 400g Cannellini Beans
  • 400g Black Beans
  • 800g Tinned Chopped Tomatoes
  • Vegetable oil

Buy the items

Cuban Seasoning
220g £8.99
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Directions

  1. 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).
  2. 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).
  3. Chop up the onions, peppers and garlic then add them to the pan. Add the beans and tinned tomatoes and mix everything together.
  4. 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 150°C for 6 hours.
  5. Serve it up on its own or with a nice leafy bean salad, potatoes or rice.

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