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Shredded Beef with Crispy Fried Egg


In Cuba, they call a similar dish, Ropa Vieja, although that wasn’t the inspiration for this particular dish. Instead the inspiration was little more than have a CSA share with a large top sirloin roast that I wasn’t sure what to do with. In a pinch, we whipped up this recipe, through an egg on top, and called it breakfast (technically I ate it around noon, so maybe more like brunch!)

From our kitchen to yours, Bennett


3-4 pound Top Sirloin Roast (or similar beef roast)
1 tablespoon sea salt
1 tablespoon pepper
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground cumin
½ cup chicken stock
1 yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
6 garlic cloves, minced
1 lime, zest and juiced
1 tablespoon butter
4 eggs
Sea salt and pepper to taste


Generously season the beef with salt, pepper, cumin, garlic, and onion
Set slow cooker to low and the layer the bottom with chicken stock
Place beef in for 6-8 hours
When the beef is done, remove, shred and set aside
Combine the onions, peppers, garlic, lime zest, and lime juice in pan
Sauté for about 4-5 minutes or until the onions are soft
Add back the shredded beef to the mixture while ladling in some of the juice for the slow cooker
Cook for 4-5 minutes to together
Meanwhile, set a pan to medium high and grease with butter
Cook the 4 eggs for about 4 minutes until you get a crisp crust on the bottom
Serve with shredded beef at the base with an egg on top

Serves 4


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