Cuban Braised Beefadapted from Real Simple
1 28-oz can diced tomatoes, drained
2 bell peppers, sliced 1/2 inch thick (I used a red and a green)
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
Salt & Pepper
1 1/2 lbs flank steak, cut crosswise into thirds
Long grain rice, cooked
Fresh lime wedges
In a 5 to 6 quart slow cooker, combine the tomatoes, bell peppers, onion, oregano, cumin, 1 1/2 tsp salt and 1/4 tsp pepper. Stir. 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.
Cook rice just before serving, according to package directions.
Using two fork, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the sliced avocado, cilantro, and a squirt of lime.
* Sarah's note: This is very flavorful and is great as is. I added the lime (can you tell my non-professional word: squirt). If you wanted to add some heat, put 1 tsp of red pepper flakes in the tomato mixture.