Ingredients
Scale
- 2–2 ½ pounds beef flank steak
- ¼ cup vegetable oil or more
- Salt, pepper, cumin, and Sazon (adjust to taste)
- 1 large bay leaf
- 1 large onion (sliced)
- 4–5 cloves garlic (minced)
- 2 bell peppers (red and green, sliced)
- 2 tomatoes (sliced)
- 1 can (8 ounces) tomato sauce
- 1 sprig thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1–2 cups beef broth
- 1–2 packets Sazon (substitute with beef or chicken bouillon if desired)
- 2–3 tablespoons parsley/cilantro
Instructions
- Trim excess fat from the beef and season with salt, pepper, cumin, and Sazon.
- In a skillet over medium heat, heat vegetable oil and sear the beef on both sides until browned.
- Add onions, garlic, bell peppers, tomatoes, tomato sauce, thyme, smoked paprika, cumin, and broth to the skillet; cook for 3-5 minutes.
- Transfer about ¾ of this mixture to a slow cooker with the seared beef.
- Cook on high for 3 ½ – 4 hours or low for 7 – 8 hours until fork-tender.
- Shred the beef using two forks and stir back into the sauce mixture before serving.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg