Ingredients
Scale
- 2-2½ pounds beef flank steak
- 1 large onion (sliced)
- 4-5 cloves garlic (minced)
- 2 bell peppers (sliced)
- 2 tomatoes (sliced)
- 1 can tomato sauce
- 1-2 cups beef broth
- Salt and pepper to taste
- Cumin
- Smoked paprika
- 1 large bay leaf
- 1 sprig thyme
Instructions
- Trim excess fat from the beef and season with salt, pepper, cumin, and Sazon.
- Heat vegetable oil in a skillet over medium heat. Sear the seasoned beef on all sides until browned.
- In the same skillet, cook onions, garlic, bell peppers, and tomatoes for about 3 minutes. Add tomato sauce, thyme, smoked paprika, cumin, and beef broth; mix well.
- Transfer roughly three-quarters of the vegetable mixture to the slow cooker. Place the seared beef on top and cover with remaining mixture.
- Cook on high for about 3½ to 4 hours or low for 7 to 8 hours until tender.
- Shred the beef and stir it back into the sauce before serving warm.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg