Cuban Shredded Beef Sandwiches

[Weeknight] [Healthy] [Company]

Makes 6 servings

• 1 tsp. dried oregano, crushed
• 1 tsp. ground cumin
• ½ tsp. salt
• ½ tsp. black pepper
• ⅛ tsp. ground allspice
• 1 2- to 2½-lb. boneless beef chuck roast, trimmed and cut into 2-inch pieces
• 1 Tbsp. vegetable oil
• 2 medium onions, sliced
• 1 large green sweet pepper, halved, seeded, and sliced
• 4 cloves garlic, minced
• ¼ cup orange juice
• ¼ cup lime juice
• 6 bolillo or hoagie rolls, split and toasted
• 1 avocado, halved, seeded, peeled, and sliced
• 1 recipe Citrus Mayo

DIRECTIONS

In a bowl combine the first five ingredients (through allspice). Rub spice mixture onto all sides of the beef pieces. Prepare as directed for desired cooker, below.

Fast 30-minute cook time

In a 4- to 6-qt. electric pressure cooker, use the saute setting to cook meat, half at a time, in hot oil until browned on all sides. For stove-top cooker, cook meat directly in the pot over medium-high heat. Remove beef; drain off fat. Place onions, sweet pepper, and garlic in pot. Add orange juice and lime juice. Place meat on vegetables. Lock lid in place. Set an electric cooker on high pressure to cook 30 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 30 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Carefully open lid. Using a slotted spoon, remove meat from pot. Shred meat using two forks; place shredded meat in a large bowl. Strain cooking liquid, reserving vegetables. Add ½ cup cooking liquid to meat to moisten. Stir in reserved vegetables. Discard any remaining cooking liquid. Divide meat among rolls. Top with avocado. Spread about 2 tsp. Citrus Mayo on cut sides of roll tops.

Slow 8-hour low or 4-hour high cook time

In a large skillet cook meat, half at a time, in hot oil over medium-high heat until browned on all sides. In a 4- to 6-qt. slow cooker layer onions, sweet pepper, and garlic. Pour orange juice and lime juice over vegetables. Place meat on vegetables. Cover and cook on low 8 hours or high 4 hours. Using a slotted spoon, remove meat from cooker. Shred meat using two forks; place shredded meat in a large bowl. Strain cooking liquid, reserving vegetables. Add ½ cup cooking liquid to meat to moisten. Stir in reserved vegetables. Discard any remaining cooking liquid. Divide meat among rolls. Top with avocado. Spread about 2 tsp. Citrus Mayo on cut sides of roll tops.

Citrus Mayo

Remove ½ tsp. grated zest and 1 tsp. juice from 1 orange. Remove ½ tsp. juice from 1 lime. In a bowl whisk together zests, juices, ¼ cup reduced-fat mayonnaise, ⅛ tsp. salt, and a pinch of black pepper.

Per serving 383 cal., 12 g fat (3 g sat. fat), 64 mg chol., 702 mg sodium, 40 g carb., 4 g fiber, 4 g sugars, 28 g pro.