I love using my Crock-Pot, although I guess I’m supposed to call it a “slow cooker” for trademark reasons. Sorry, but I just like the sound of “Crock-Pot” better. There’s no easier way to get a tasty, hearty, stick-to-your-ribs meal on the table.
Browsing through an issue of Real Simple magazine, I stumbled upon a recipe for Cuban Braised Beef & Peppers. In the mood for a quick-to-prepare dinner, I changed a few very minor things and threw everything in the Crock-Pot slow cooker. Eight hours later, after being tortured by Cuban smells all day, dinner was ready.
I recommend serving the beef with brown rice, but note that nutritional information for the rice is not included in the numbers below. 1/3 cup of cooked brown rice will add about 72 calories and 15g carb. Don’t skip the avocado – it really adds a nice pop of flavor and texture to the dish. Next time, I think I’ll use a combination of red and green bell peppers.
This recipe is a good source of Protein, Vitamin C, Vitamin A, Vitamin K, Vitamin B6, Vitamin B12, Iron, Zinc and Selenium.
2 (14½ oz) cans diced tomatoes with garlic and onions, drained
2 tsp dried oregano
1 tsp ground cumin
1½ tsp Kosher salt
¼ tsp “Hot Shot” pepper (blend of black and cayenne peppers)
2 red bell peppers, cut into ½-inch thick slices
1 sweet onion, cut into 8 wedges
1½ lbs London broil or flank steak, cut crosswise into three pieces
1 avocado, sliced
¼ cup fresh cilantro, chopped
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.
Shred the beef using two forks (right in the pot), then mix it back into the cooking liquid. Serve with avocado and cilantro.
Makes 6 servings
Per serving: 341 calories, 11g fat (3g sat), 101mg cholesterol, 831mg sodium, 17g carb, 6g fiber, 9g sugar, 43g protein