Slow Cooker Cuban Braised Beef and Peppers

cuban-braised-beef-peppers
Photo by Quentin Bacon 
Slow Cooker Cuban Braised Beef and Peppers 3.6 416 5 1
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  • Serves 4
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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

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.

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.

Ingredients

  1. Check 1 28-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 2 teaspoons dried oregano
  5. Check 1 teaspoon ground cumin
  6. Check kosher salt and black pepper
  7. Check 1 1/2 pounds flank steak, cut crosswise into thirds
  8. Check 1 cup long-grain white rice
  9. Check 1 avocado, sliced
  10. Check 1/4 cup 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.