This was a super easy slowcooker meal, but I didn’t find that it actually had a lot of Cuban flavor for me. It tasted like pot roast! So, Corrie likes pot roast, but I think it’s just okay, so it wasn’t my favorite.
Cuban Braised Beef and Peppers
- 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
In a 5- to 6-quart slow cooker, combine the tomatoes, onion, oregano, cumin, 1½ teaspoons salt, and ¼ teaspoon pepper. Nestle the steak among the vegetables. Cover and cook on high for 4-5 hours or low for 7-8 hours adding the peppers with about an hour left in the cooking process (if you like them with some bite left.). The meat should be tender and pull apart easily when it’s done.
Twenty-five minutes before serving, cook the rice according to the 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.
Recipe found at: Taste & Tell Recipe source: Real Simple December 2009
This was super easy to make, and since Corrie shredded the remaining pork for me (I just don’t like the feel of the fat, ugh!); I would definitely make this again! I was initially concerned that it was going to be too spicy, but the crust tends to be more of the fat and is thrown away so it turned out just fine.
Crockpot Pulled Pork
Recipe found at The Way the Cookie Crumbles; Spice rub from Cooks Illustrated
- 2 tsp. ground black pepper
- 1 tsp. cayenne pepper
- 1 1/2 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 1/2 Tbsp. dark brown sugar
- 3 tsp. dried oregano
- 3 Tbsp. paprika
- 1 1/2 Tbsp. table salt
- 1 Tbsp. granulated sugar
- 1 Tbsp. ground white pepper
- 1 (5-6 pound) bone-in pork shoulder
- 1/2 tsp. liquid smoke, optional
- 1/4 cup water
- barbecue sauce
Combine all the spice rub ingredients (everything up to the pork) in small bowl. Then massage the rub into meat, and wrap tightly in double layer of plastic wrap. Refrigerate for at least 3 hours or longer for stronger flavor.
Remove the plastic wrap and put the pork into your crockpot (with a slow cooker liner if you have it). If your using it, add the liquid smoke along with the water. Cook on low for 8-10 hours, until meat is fork-tender.
Pull the pork out of the slow cooker onto a cutting board and discard the cooking liquid. Pull the pork into thin pieces using either two forks or your fingers. Throw away the fat.
(I didn’t do this.) Put the shredded meat back in slow cooker liner, and toss with 1 cup barbecue sauce. Heat on low for 30-60 minutes, until hot.
This couldn’t have been any easier to put together, and Corrie loved it. :) I also really enjoyed it but might play with the ratios a bit next time (i.e. more cheese!). Nevertheless, this was very good, and given how easy it is; it’s definitely a keeper!
White Bean Chicken Chili
Once again found at Pink Parsley (this is getting a little embarrassing )
- 4 cans white beans, drained and rinsed (I used two cans of white and one can of black for a little more variety.)
- 3 boneless, skinless trimmed chicken breasts
- 8 ounces Pepper Jack cheese, cut into 2-inch cubes
- 2 cups salsa (I used the fresh kind from the deli so I think that contributed a little to the broth being a little thinner.)
Add the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.