Wow, we loved this! I got this recipe from the really fun “My Big Fat Cuban Family” website. I’ve had her recipes bookmarked to try forever and finally got around to this one – we’ll be doing more of Marta’s recipes soon. This was easy and honestly, we actually liked it better sans rice (good for me and low-carbin’ it). My only mistake was over-salting and it was still great.
In the crockpot:
- 1 flank steak or other tough cut (we used a pot roast)
- 1 green pepper, sliced
- 1 red onion, sliced
- 2-4 cloves garlic, smashed
- 2 tsp salt
- 2 tsp freshly cracked pepper
- 1/4 tsp cumin
- 1/2 cup red wine
Put all ingredients in the crock pot in order, and pour enough beef stock or water in to cover the meat. Cook on low for 6-8 hours. When finished, remove steak and shred.
For the sauce:
- pepper, onion, and garlic from the crockpot
- Olive oil
- 2 cups beef broth
- 1 small can tomato sauce
- 1 small can tomato paste (I actually used about half)
- 1 tsp oregano
- salt and pepper to taste (Less is more with the salt)
With a slotted spoon, remove the onion, garlic and peppers from the crockpot and sauté in a large frying pan. Add the tomato sauce, tomato paste and beef broth. Add the shredded beef to the tomato mixture and cook together for about 20 minutes, stirring occasionally. Serve with rice. We used brown – white would be better – or none at all, it’s still amazing!
Definitely making this in April!