Ingredients

How to make it

  • Directions
  • 1. Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
  • 2. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, bay leaf, tomato paste, cumin, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 5 hours or on Low for up to 10 hours. Add frozen peas the last hour of cooking. When ready to serve, add cilantro and stir. Serve with black beans, rice and plantains or shred meat and serve with tortillas.
  • Rob’s Classic Cuban Black Beans and Rice
  • Ingredients
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 4 cloves of minced garlic
  • 1 (15 ounce) can black beans (undrained)
  • 3/4 cup water
  • 1-teaspoon oregano
  • 1/4 teaspoon sugar
  • 1 package sazon Goya (without annatto *see note)
  • 1-tablespoon cooking wine or cider vinegar
  • 2 cups cooked white rice
  • Directions
  • 1 Heat oil in a medium saucepan, sauté onion, green pepper, and garlic.
  • 2 Sauté until tender-10 minutes.
  • 3 Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced and thickens. About 20 minutes.
  • 4 Serve over white rice.
  • 5 I like to mash a few of the beans with the back of a spoon to flavor the sauce.
  • 6 Note: if you do not have Sazòn Goya, an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.

Reviews & Comments 1

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  • angelica14 1 year ago
    I'm making this tomorrow night for my mom and this is a lovely recipe. I think I will try this.
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