Cuban black beans and rice with pulled beef

Prep 0 h : 30 m
Cook 0 h : 45 m


  • 1.5kg roast beef, reserve the juice

    1 tbsp apple vinegar

    200g black beans, soaked overnight, boiled and drained

    1½ tbsp olive oil

    ½ small Spanish onion, finely chopped

    1 garlic clove, finely chopped

    400g basmati rice

    1.25 litres hot chicken stock

    ½ cup coarsely chopped coriander, plus extra

    Juice of 2 limes, plus extra wedges to serve

    1½ tbsp extra-virgin olive oil

    To serve: Coarsely chopped pickled jalapeño chillies


  • For pulled beef, shred the beef with a fork and keep aside.

    Transfer braising liquid to a saucepan and simmer over medium-high heat until reduced to a thick sauce, 5-10 mins.

    Add vinegar, adjust seasoning to taste and stir in shredded beef.

    Keep aside.

    Heat olive oil in a saucepan over medium-high heat, add onion and garlic, and sauté until tender, 4-5 mins.

    Add rice, stir to coat, then add stock, season to taste, bring to the boil, then reduce heat to medium, cover with a tight-fitting lid, and cook until rice is tender and stock is absorbed, 15-20 mins.

    Add beans, coriander, lime juice and extra-virgin olive oil, and serve hot with pulled beef, topped with coriander and jalapeños, and with lime wedges alongside.