Cuban Braised Beef and Peppers

 

Recipe courtesy of Real Simple December 2009

1 28 oz can diced tomatoes, drained
2 red bell peppers, sliced 1/2 in thick
1 onion, cut into 8 wedges
2 tsp dried oregano
1 tsp ground cumin
Salt and pepper
1 1/2 lbs flank steak, cut crosswise into thirds
1 cup long greain white rice
1 avocado, sliced
fresh cilantro leaves

In a 5 to 6 qt slow cooker, combine the tomatoes, peppers, onion, oregano, cumin 1 1/2 tsp each salt and pepper.  Nestle 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 7 to 8 hours.

Twenty five minutes before serving, cook the rice according to 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.