Posts tagged ‘crockpot’

December 11, 2009

Cuban Braised Beef

I have been looking for a good shredded beef recipe for some time and my slow cooker is my favorite tool right now so this recipe was right up my alley. Fast and easy and ready when I get home. This was such a good recipe and I just added a little more flavor and heat with jalapeno and my favorite mexican cheese – Cotija. Cotija is a very salty flavored crumbly cheese. You have probably eaten it many times if you eat at mexican food restaurants it’s the white cheese crumbled on top of your beans. I put it on salads too, it’s so good – my daughter likes it as well.

Adapted from Real Simple recipe for Cuban Braised Beef and Peppers

1 –  1 ½ lb flank steak, cut crosswise into thirds
28 oz diced tomatoes
2 red bell peppers, ½ inch thick slices
1 onion (cut into 1/8)
2T. chopped cilantro
2t. oregano
1t. cumin
1t. cayenne
2 cloves garlic, minced
1 jalapeno (or 1/4 of a small can of jalepeno)
1avocado
Cilantro (for garnish)
Cotija (for garnish)
Tortillas or Rice

COMBINE tomatoes, oregano, cumin, cayenne, garlic, jalapeno, cilantro, salt and pepper in the slow cooker. Add onions and peppers and stir. Push flank steaks into the vegetables. Cook on low for 8 hours.

PLACE atop rice or on tortillas. Top with cilantro, avocado slices, and cotija cheese.

December 7, 2009

Slow Cooker Spanish Rice

This is the Completely Homemade version of the boxed rice dinner from the other night…this actually came out really good. I had never made rice in the slow cooker so I looked around at some slow cooker rice recipes online and was a little skeptical, but this turned out really good.

1lb. ground beef or shredded chicken (optional)
2 c. Long grain rice
2 ½ c. chicken stock
1 – 28 oz can of diced tomatoes
1T veggie oil
1 green pepper
2 celery stalks
1 white onion
1T New Mexico chili powder
1t. cumin
1/8 t. cayenne pepper
1t. salt
1/8 t. pepper
2 green onions (for garnish)
Cilantro (for garnish)

DICE onion, green pepper, and celery finely. Cook the ground beef and drain the oil. In the same pan, sauté green pepper, celery, and onion in olive oil. Add rice and sauté 3 minutes or so. Mix all ingredients in a crock-pot and cook on Low for 6 hours.

SHORTCUT – you don’t have to sauté the veggies (however sautéing adds depth and flavor). Also you could use left over roasted chicken or cooked chicken.

STOVETOP DIRECTIONS – after sautéing rice and veggies, add the ingredients to the pot bring to a boil, then cover and reduce heat. Cook for 20 minutes or until rice is tender.