Slow Cooker Cuban Braised Beef and Peppers

Quentin Bacon

Serves 4 Hands-On Time: 10m Total Time: 8hr 30m

Ingredients

1 28-ounce can diced tomatoes, drained
2 red bell peppers, sliced 1/2 inch thick
1 onion, cut into 8 wedges
2 teaspoons dried oregano
1 teaspoon 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

Directions

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.

By Sara Quessenberry, December 2009

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Quick Tip

This stew is a take on the hearty Cuban dish ropa viejo. The name means “old clothes” in Spanish, as the strips of meat and colorful vegetables are said to resemble a jumble of rags. Flank steak is traditional, but you can also use chuck.