I’ve been having a lot of fun playing around with my slow cooker, and this recipe for Cuban Braised Beef and Peppers—a take on the traditional Cuban dish, ropa viejo—was one of my favorites. As usual, it was super-easy to make; I just tossed all the ingredients in the cooker, set it to low, and headed out for the day. I only had to prepare the rice (I used brown) and slice up an avocado before serving and eating.
The beef was fork-tender and flavorful, thanks to all the cooking juices you mix in with the shredded meat after it’s done. The cilantro adds a nice brightness, and the avocado provides a freshness which I think is essential when you’re eating a slow-cooker meal. I also served this with hot sauce on the side—another essential, in my opinion. A few dashes of Tabasco definitely perked up all the flavors and brought this dish to life. It made for a very satisfying dinner (and lots of leftover lunches, too).