Cuban Braised Beef and Peppers

Cuban Braised Beef and Peppers

Total Time: 8 hours, 30 minutes
Yield: 4 servings
A take on the Cuban dish ropa viejo, this beef is slow cooked with tomatoes, peppers and onions and served over rice.

*INGREDIENTS: 
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

* INSTRUCTIONS:
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.
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From Real Simple December 2009
tasteandtell.com