Cuban Style Braised Steak And Peppers

I'm backkkkkkkkkkk!  And I'm back with a very exotic and well tasting dish...

Try this recipe folks...Get the deliciously tender meat you can only get from a long braise with minimal effort by using a slow cooker.

Ingredients-

• ½ c. dry white wine
• 2 tsp. ground cumin
• 1½ tsp. dried oregano
• kosher salt
• Pepper
• 1 can diced tomatoes
• 1 medium onion
• 2 red peppers
• 2 clove garlic
• 1 tbsp. capers
• 1 lb. flank steak
• 1 c. long-grain white rice
• ¼ c. pimiento-stuffed olives
• 1 tbsp. Olive brine
• chopped fresh cilantro

Directions-

1. In a 5- to 6-quart slow cooker, whisk together the wine, cumin, oregano, and 1/2 teaspoon each salt and pepper.
2. Stir in the tomatoes (and their juices), onion, peppers, garlic, and capers. Nestle the steak among the vegetables and cook until the steak is cooked through and shreds easily, 6 to 7 hours on low or 4 to 5 hours on high.
3. Twenty minutes before the beef is done, cook the rice according to package directions.
4. Using two forks, shred the beef. Fold the olives and brine into the beef mixture and serve over the rice. Sprinkle with cilantro, if desired.

  (Don't Sweat the)Techniques-

Switch It Up: This classic Cuban dish is traditionally served over rice, but is also delicious with flour tortillas or even on mashed potatoes.

 

Enjoy...Eat well my friends!