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Slow cooker Cuban braised beef and peppers
Nb persons: 4
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| Hands on time; 10 minutes Total time; 8 hrs 30 minutes Ingredients: | |
| 1 28 oz can | diced 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 | |
| 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 |
1- in a 5-6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 1/2 tsp salt, and 1/4 tsp pepper. Nestlé the steak among the vegetables.cook, covered until the meat is tender and pulls apart easily, on high 4-5 hours or on low for 7-8 hours.
2- twenty five minutes before serving, cook the rice according to package dictions.
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.
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