Slow Cooker Cuban Braised Beef and Peppers

Photo: CKP220

Yield: 1 serving
Community Recipe from

Ingredients

  • 1 can(s) diced tomatoes drained

Preparation

  1. Ingredients

  2. 1 28-ounce can diced tomatoes, drained
  3. 2 red bell peppers, sliced 1/2 inch thick
  4. 1 onion, cut into 8 wedges
  5. 2 teaspoons dried oregano
  6. 1 teaspoon ground cumin
  7. kosher salt and black pepper
  8. 1 1/2 pounds flank steak, cut crosswise into thirds
  9. 1 cup long-grain white rice
  10. 1 avocado, sliced
  11. 1/4 cup fresh cilantro leaves

  12. Directions

  13. In a 5- to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.

  14. Twenty-five minutes before serving, cook the rice according to the package directions.

  15. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.

September 2012

This recipe is a personal recipe added by CKP220 and has not been tested or endorsed by MyRecipes.

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