Slow Cooker Cuban Braised Beef and Peppers
Serves 4|
Hands-On Time:
|
Total Time:
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.
Nutritional Information
- Per Serving
- Calories 556
- Fat 17g
- Sat Fat 5g
- Cholesterol 56mg
- Sodium 883mg
- Protein 44g
- Carbohydrate 55g
- Fiber 7g
What does this mean? See
Nutrition 101
.
Similar Recipes
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.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
