Cuban Braised Beef And Peppers Recipe

Ingredients

1 28-oz can diced tomatoes, drained

2 red bell peppers, sliced 1/2 inch thick

1 onion, cut into 8 wedges

2 t dried oregano

1 t ground cumin

kosher salt and black pepper

1 & 1/2 pounds flank steak, cut crosswise into thirds

Optional: sliced avocado, chopped cilantro

Preparation

In a 5 to 6-quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 & 1/2 t salt, and 1/4 t pepper. Nestle the steak among the vegetables. Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.

Using 2 forks, shred the beef and mix it into the cooking liquid. Serve over rice topped with avocado and cilantro, if desired.