Cuban Braised Beef and Peppers

Recipe Courtesy of Real Simple Magazine
Serves 4
   1   28-ounce can dices tomatoes, drained
   2   red bell peppers, sliced 1/2 inch thick
   1   onion, cut into 8 wedges
   2   tsp dried oregano
   1   tsp ground cumin
        Kosher salt and black pepper
1 1/2 pounds 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 tomatoes, bell peppers, onion, oregano, cumin, 1 1/2 tsp salt and 1/4 tsp pepper.  Nestle the steak among the vegetables.  Cook, covered, until meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.  Twenty-five minutes before serving, cook the rice according to the package directions.  Using two forks, shred the beef and mix it into the cooking liquid.  Serve with the 
rice and top with the avocado and cilantro. 
My family also liked a dollop of sour cream.  :)

No comments: