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WIAW: Cuban Beef Style!

Disclaimer: I am not a food blogger nor do I claim to be one. I got this recipe from The Girl Who Ate Everything and I tweaked it a little. It is delicious and I wanted to share it with all of you!

I'm so excited to share with y'all one of my favorite recipes! It's really quite easy, although you'll need to start early so the beef has plenty of time to cook.  I'm in no way claiming this is a healthy recipe, but it's so delicious.  I find it to be similar to the food Josh and I ate in Atlanta.

Here's your line up:

3.5 lbs beef chuck roast
1 onion
2 limes (zest and juice)
3 tablespoons OJ
2 tablespoons minced garlic
1 teaspoon cumin
3 tablespoons sherry
Olive oil

Please ignore the kiddies in the background snacking on strawberries and tomatoes.
First I trimmed most of the fat off the beef. Then I cut the beef into little pieces.


Next I brought the beef, 2 and 1/2 cups water, and a shimmy of kosher salt to a boil.


Cover that and let it simmer for about and hour and a half. I hopped on the treadmill and knocked out some miles during that time.

Once the beef is tender you're ready to have some fun


Drain the beef and put the pieces on a foil lined baking sheet. Cover the beef with another piece of foil.


Now take a heavy saucepan or skillet and POUND THAT BEEF!

(Dirty, hehe)


Yep, easy shredded beef. Now cut your onion into thin slices


Using the same skillet, heat up 2 tablespoons of olive oil on high heat. Throw the onions in and sauté them until they are translucent and brown.

While that's happening, mix olive oil, garlic, and cumin in a small bowl. In another small bowl mix the orange juice, lime zest, and line juice.




Once your onions are nice and brown, add 1/4 cup water and sherry to the onions. Sauté on medium heat until the liquid evaporates. Put the onions aside in a bowl.


Heat up a couple more tablespoons of olive oil in the same skillet on medium high heat and throw the beef in. You'll want to hear the beef sizzling as it crisps up.

Push the crispy beef to the sides of the skillet and pour the garlic mixture into the middle of the skillet.


Stir the garlic until it browns up and then mix it in with the beef. Pour the juice mixture over the beef and stir it to combine.


I never pass up a chance for black beans and rice and it pairs perfectly with this Cuban Beef!


That's it!  Like I said, I'm not a food blogger, so if you decide to make this and have any questions, just let me know!  Also, I'm really bad about just eye-balling measurements so don't worry if you're not exact.  Thank you to Jenn @ Peas and Crayons for hosting WIAW!


Peas and Crayons

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