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Cuban Style Benedict Recipe

Name: Soul de Cuba Cafes Cuban Style Benedict Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Cuban
Ingredients: 2 pounds Beef chuck roast; 1 large Onion, sliced; 1 large Red bell pepper, sliced; 4 cloves Garlic, minced; 14 oz Canned diced tomatoes; 2 tsp Cumin; 1 tsp Oregano; 1 leaf Bay leaf; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 3 large Egg yolks; 1 cup Unsalted butter; 1 tbs Lemon juice; 1 to taste Salt; 1 pinch Cayenne pepper; 2 whole English muffins; 2 large Eggs; 2 cups Hashbrowns; 1 tbs Fresh parsley, chopped

Inspired by Soul de Cuba Cafe

Time1h

Serves2

2 poached eggs served on an English muffin with Shredded Beef (Ropa Vieja) and topped with our creamy homemade hollandaise sauce. Served with hashbrowns.

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Ingredients

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For the Ropa Vieja (Shredded Beef)

2 pounds Beef chuck roast

1 large Onion, sliced

1 large Red bell pepper, sliced

4 cloves Garlic, minced

14 oz Canned diced tomatoes

2 tsp Cumin

1 tsp Oregano

1 leaf Bay leaf

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

For the Hollandaise Sauce

3 large Egg yolks

1 cup Unsalted butter

1 tbs ReaLemon lemon juice

1 to taste Celtic sea salt

1 pinch Cayenne pepper

For Assembly

2 whole English muffins

2 large Eggs

2 cups Hashbrowns

1 tbs Fresh parsley, chopped

Method

For the Ropa Vieja

Cook the Beef

In a large pot, heat olive oil over medium heat. Add the beef and sear on all sides, about 5 minutes. Remove the beef and set aside.

Sauté Vegetables

In the same pot, add onion, red bell pepper, and garlic. Sauté until softened, about 5 minutes.

Simmer

Add the beef back to the pot along with diced tomatoes, cumin, oregano, bay leaf, salt, and black pepper. Cover and simmer on low heat for about 2 hours or until the beef is tender.

Shred the Beef

Remove the beef from the pot and shred with two forks. Return shredded beef to the pot and stir to combine with the sauce.

For the Hollandaise Sauce

Melt the Butter

In a small saucepan, melt the butter over low heat. Keep it warm but not boiling.

Whisk Egg Yolks

In a bowl, whisk the egg yolks until they are thick and pale. Slowly add lemon juice while continuing to whisk.

Combine

Slowly drizzle in the warm melted butter while whisking continuously until the sauce is thickened. Season with salt and a pinch of cayenne pepper.

For Assembly

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the water. Cook for about 3-4 minutes until whites are set and yolks are still runny.

Toast Muffins

While eggs are poaching, split and toast the English muffins.

Assemble

Place shredded beef on each English muffin half, top with a poached egg, and drizzle with hollandaise sauce. Serve with hashbrowns on the side, garnished with fresh parsley.