Jenha's Slow-Cooker Cuban Beef
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 1/2 lbs eye of round beef1 can (728 ml) crushed tomatoes (low-sodium)1 cup green pepper, sliced1 cup red pepper, sliced1 cup onion, thinly sliced1 clove garlic, minced1 jalapeno pepper, seeded and sliced3 tbsp ketchup2 tbsp apple cider vinegar1 tsp VE Ground Cumin1/2 tsp VE Cinco Pepper Blend (or crushed chillies)10 pimento stuffed olives (plus 1 tbsp of olive brine)
1. Combine crushed tomatoes, garlic, ketchup, vinegar, cumin and chillies in slow cooker. Add green pepper, red pepper, jalapeno pepper and onion to sauce.
2. Add beef to sauce and vegetables in clow cooker. Make sure that meat is fully submersed in sauce and vegetables.
3. Cover and cook on low for 8 to 10 hours.
4. Remove beef from slow cooker and shred with 2 forks. Return shredded beef to sauce mixture and add chopped olives and olive brine and stir well.
5. Serve over hot cooked rice, or in a tortilla.
Serving Size: Makes 10 servings (approximately 1 1/2 cups each)
Number of Servings: 10
Recipe submitted by SparkPeople user JENIQUOIS.
2. Add beef to sauce and vegetables in clow cooker. Make sure that meat is fully submersed in sauce and vegetables.
3. Cover and cook on low for 8 to 10 hours.
4. Remove beef from slow cooker and shred with 2 forks. Return shredded beef to sauce mixture and add chopped olives and olive brine and stir well.
5. Serve over hot cooked rice, or in a tortilla.
Serving Size: Makes 10 servings (approximately 1 1/2 cups each)
Number of Servings: 10
Recipe submitted by SparkPeople user JENIQUOIS.
Nutritional Info Amount Per Serving
- Calories: 282.2
- Total Fat: 11.3 g
- Cholesterol: 66.9 mg
- Sodium: 253.3 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 2.2 g
- Protein: 33.6 g
Member Reviews