Slow Cooker Cuban Braised Beef and Peppers

By BClover

Ingredients

• 1 28-ounce can diced tomatoes, drained
• 2 red bell peppers, sliced 1/2 inch thick
• 1 onion, cut into 8 wedges
• 3 teaspoons dried oregano
• 3 or more teaspoon ground cumin
• kosher salt and black pepper
• 1 1/2 pounds flank steak or brisket or pork roast, cut crosswise into thirds
• I would not put the pepper or onions in the slow cooker, but saute them with a little of the same spices then add to the meat after then meat is cooked, so vegies are crisp tender
• 1 cup long-grain white rice
• 1 avocado, sliced
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

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.