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

1 comment:

BrookeK said...

weird....was going through my enormous stack of mags last night and saw this recipe and wanted to make it! looks yummy!