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Cuban Mojo Beef

Cuban Mojo Beef That Melts in Your Mouth - Flavorful Delight

This Cuban Mojo Beef recipe is a celebration of flavors and texture that is sure to impress your guests!
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Prep Time 30 minutes
Cook Time 4 hours
Resting Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cuban
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 0.5 cups extra-virgin olive oil Provides richness and moisture; substitute with a neutral oil if needed.
  • 1 tablespoon orange zest Adds a bright citrus aroma; fresh is recommended for best flavor.
  • 2 cups fresh orange juice Offers the primary tangy flavor in the marinade; use fresh for a vibrant taste.
  • 1 cups fresh lime juice Enhances the marinade's tartness; bottled lime juice works if fresh isn't available.
  • 1 bunch cilantro (finely chopped) Contributes freshness and herbal notes typical of Cuban cooking.
  • 0.5 bunch mint leaves (finely chopped) Provides a refreshing hint; optional but complements the citrus well.
  • 4 garlic (minced) Infuses deep flavor and aroma; fresh garlic is preferred; adjust quantity to taste.
  • 1 tablespoon minced oregano Adds earthy, herbaceous flavor; fresh is ideal, but dried can be used.
  • 1 teaspoon ground cumin Introduces warm, slightly smoky notes that deepen the marinade's flavor.
  • to taste kosher salt Essential for seasoning; enhances all other flavors; adjust to taste.
  • to taste freshly ground black pepper Adds spice; use to your preference.
For the Beef
  • 3.5 pounds boneless beef shoulder Ideal for slow cooking, as its fat content ensures tenderness when cooked low and slow.

Equipment

  • Large bowl
  • whisk
  • resealable plastic bag
  • Roasting pan
  • Dutch oven
  • aluminum foil

Method
 

Step-by-Step Instructions for Cuban Mojo Beef
  1. Prepare the marinade by whisking together the olive oil, orange zest, orange juice, lime juice, cilantro, mint, garlic, oregano, cumin, salt, and pepper in a large bowl.
  2. Place the beef in a resealable plastic bag or dish and pour the marinade over it. Ensure it’s fully coated and refrigerate for at least 4 hours or overnight.
  3. Preheat the oven to 325°F (160°C) before removing the beef from the refrigerator.
  4. Remove the beef from the marinade and place it in a roasting pan or Dutch oven.
  5. Pour the reserved marinade over the beef, cover it tightly, and place it in the oven.
  6. Roast the beef for 3 to 4 hours until it’s fork-tender and reaches an internal temperature of at least 145°F (63°C).
  7. Remove the beef from the oven, tent it with aluminum foil and let it rest for 15 minutes before slicing.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 3mg

Notes

Make the marinade up to 2 days in advance for convenience. Store cooked beef in an airtight container for up to 3-4 days and freeze portions for up to 3 months.

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