Slow-cooker cuban braised beef & peppers
Recipe by Courtney Glantz
1 28 ounce can diced tomatoes, drained
2 red bell peppers, sliced into 1/2 inch strips
1 onion, cut into 8 large wedges
2 tsp dried oregano
2 tsp ground cumin
1 1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 1/2 lbs flank steak, cut crosswise into 3 pieces
1 cup long grain rice, white or brown
1 avocado, sliced
freshly chopped cilantro
1. In a slow cooker, combine all the ingredients up until the meat.
2. Nestle the flank steak in the vegetables and cook, covered, until it is tender and pulls apart easily. (High for 4-5 hours, low for 7-8 hours).
3. Cook your rice according to the package directions.
4. Using two forks, shred the beef and fold it gently into the cooking liquid. Serve upon the rice and top with the avocado and cilantro.
main courses February 02, 2016 18:54
Author a-life-from-scratch.com
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