Slow Cooker Cuban Braised Beef and Peppers

cuban-braised-beef-peppers
Photo by Quentin Bacon 
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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 556 calories
    • Fat 17 g
    • Sat Fat 5 g
    • Cholesterol 56 mg
    • Sodium 883 mg
    • Protein 44 g
    • Carbohydrate 55 g
    • Fiber 7 g
  • December 2009

Ingredients

  1. Check 128-ounce can diced tomatoes, drained
  2. Check 2 red bell peppers, sliced 1/2 inch thick
  3. Check 1 onion, cut into 8 wedges
  4. Check 2teaspoons dried oregano
  5. Check 1teaspoon ground cumin
  6. Check kosher salt and black pepper
  7. Check 1 1/2pounds flank steak, cut crosswise into thirds
  8. Check 1cup long-grain white rice
  9. Check 1 avocado, sliced
  10. Check 1/4cup fresh cilantro leaves

Directions

  1. 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.
  2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.