Cuban Shredded Beef | America's Test Kitchen

Ingredients

• 2 pounds boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1 1/2-inch cubes
• Kosher salt and pepper
• 3 garlic cloves, minced
• 1 teaspoon vegetable oil
• 1/4 teaspoon ground cumin
• 2 tablespoons orange juice
• 1 1/2 teaspoons grated lime zest plus 1 tablespoon juice, plus lime wedges for serving
• 1 onion, halved and sliced thin
• 2 tablespoons dry sherry