I began searching the internet for recipes and came across the following dish, Cuban Braised Beef and Avocado Onion Salad. I happened to have fresh red peppers and cilantro in my garden as well as carrying all the other items (except the limes) in my pantry.
- 1 28-ounce can diced tomatoes, drained
- 2 red bell peppers, sliced 1/2 inch thick
- 1 jalapeno pepper, minced (this was not in the original recipe but I had a bunch of them ready in my garden)
- 1 onion, cut into 8 wedges
- 2 teaspoons dried oregano (I used fresh from my herb garden)
- 1 teaspoon ground cumin
- kosher salt and black pepper
- 1 1/2 pounds flank steak, cut crosswise into thirds (I used venison steaks)
- 1 cup long-grain white rice
- 1 Florida avocado or 3 Hass avocados, thinly sliced
- 1/4 small red onion, very thinly sliced (I used vidalia)
- 1 tablespoon extra-virgin olive oil
- 1 lime
- Salt and freshly ground pepper
- 1/4 cup fresh cilantro leaves
- 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.
- Twenty-five minutes before serving, cook the rice according to the package directions.
- Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Sprinkle with the cilantro and set aside.
- Using two forks, shred the beef and mix it into the cooking liquid.
- Serve with the rice and the avocado onion salad.
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