Slow Cooker Cuban Braised Beef
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 (14½ ounce) cans diced tomatoes with garlic and onions, drained
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1½ teaspoon kosher salt
  • ¼ teaspoon “hot shot” pepper (blend of black and cayenne peppers)
  • 2 red bell peppers
  • 1 sweet onion, cut into eight wedges
  • 1½ pound london broil or flank steak, cut crosswise into three pieces
  • 1 vocado, sliced
  • ¼ cup fresh cilantro, chopped
Directions
  1. Combine the tomatoes, oregano, cumin, salt and pepper in a slow cooker. Mix well and then add bell peppers and onion. Stir. Nestle the steak among the vegetables. Cook, covered, until the meat is tender, about 7-8 hours on low or 4-5 hours on high.
  2. Shred the beef using two forks (right in the pot), then mix it back into the cooking liquid. Serve with avocado and cilantro.