Cuban Beef & Bean Stew

Soul warming and the perfect family dish guaranteed to impress, this beef brisket stew is seasoned with Angus & Oink Cuban rub and slow cooked in a rich tomatoey sauce. To cut into the protein-packed dish, the addition of black beans to the stew adds a healthy dose of fibre. Comfort food at its finest.

Method

  1. Cut the brisket into 1 inch cubes. Lightly drizzle with oil and season with Angus & Oink Cuban Rub. Massage the seasoning in by hand and leave to marinate for at least 1 hour in the fridge (overnight works best).

  2. Bring the meat to room temperature after marinading. In a large pan, fry the meat with a little bit of oil until brown all over. Transfer the beef to your slowcooker or any deep ovenproof dish.

  3. Dice the onions, peppers and garlic then add to the pan. Add the beans and tinned tomatoes and mix everything together.

  4. Place the lid on your slowcooker/ovenproof dish and leave to cook for around 6 hours or until the meat falls apart using a fork. Cooking times can vary depending on cooking method: if cooking in the oven or electric slowcooker, try to aim for around 150°C for 6 hours.

Serve its own or with a side of rice or potatoes.

Shop Angus & Oink Cuban Rub

Serves 6

Prep Time - 15 minutes

Cook Time - 5 hours

 

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