16 January, 2010

Celebrating...a Saturday in January

We'll, we've made it to the middle of January already! My how time flies!! But since we're in the middle of one of the coldest months of the year, why not celebrate the comfy and coziness of home with an easy to prepare dinner. A friend of mine forwarded this recipe to me yesterday and it sounds so good that I am planning to cook it for dinner tonight...so I thought I'd share!

Slow Cooker Cuban Braised Beef and Peppers
Serves 4
Hands-On Time: 10m
Total Time: 8hr 30m


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
Directions
  1. 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.
  2. Twenty-five minutes before serving, cook the rice according to the package directions.
  3. Using two forks, shred the beef and mix it into the cooking liquid. Serve with the rice and top with the avocado and cilantro.
By Sara Quessenberry, December 2009
taken from www.RealSimple.com

Thank goodness for great friends who share yummy recipes to make it easy to celebrate a Saturday in January!!

Luv Ya!!
Pixxa

1 comment:

Pixxa said...

Update: My meat didn't thaw for Saturday but I did make this on Sunday and it was not bad. I skipped the avocado and cilantro (didn't have either of them) and had the wrong kind of tomatoes and no onions (used scallions), but overall it tasted pretty good. I would definitely try this again (with all of the correct ingredients)!. Enjoy!