Sunday, January 3, 2010

Slow Cooker Cuban Beef

This is on the calendar for the next few weeks! Thought I'd share with all of you looking to mix things up a bit on your weekly menus.

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

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.

Recipe and photo Courtesy of Real Simple.


Megan said...

If all goes well this weekend, perhaps I'll give it a try!

Katie said...

going to try this tomorrow!

Maureen said...

looks good... let me know when you tried it... do you think I could use london broil. Hope it's yummy!

MER said...

I haven't tried this yet, but it's on the schedule for this week. I think any cut of beef could be broil, top round...anything that requires a good amount of marinating/cooking!