Friday, April 2, 2010
Cuban Braised Beef & Peppers
1 28 oz can diced tomatoes, drained (Oops - I did not drain them)
2 red bell peppers, sliced 1/2 in. thick
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
salt & pepper
1 1/2 lbs. flank steak, cut crosswise into thirds
1 cup long grain white rice
1 avocado sliced
1/4 cup fresh cilantro leaves
In a 5 to 6 quart slow cooker, combine the tomoatoes, bell peppers, onion, oregano, cumin, some salt & pepper. Nestle the steak among the vegetables. Cook, covered until the meat is tender and pulls apart easily, on high for 4-5 hours, low 7-8 hours.
Cook rice before serving. Mix with cilantro. Using two forks, shred the beef and mix it into the cooking liquid. Serve on top of rice and top with avocado.
Recipe & Photo Source: Real Simple