Rating: 4 stars
8 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A quick and easy version of the classic Cuban dish. Traditionally served with a side dish of black beans and yellow rice but it is also great served over white rice.

Recipe Summary

cook:
8 hrs 5 mins
total:
8 hrs 20 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spread a layer of onions in the bottom of a slow cooker, top with 1/2 of the steak. Spread another layer of onions over steak and pour 1 can of diced tomatoes over onions; top with 1/2 of the garlic. Repeat layers with remaining onion, steak, tomatoes, and garlic.

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  • Gently pour beef broth over steak mixture and add bay leaf.

  • Cook on Low for 8 to 10 hours.

  • Shred beef and return to slow cooker; stir mixture together until meat absorbs some of the broth, 5 to 10 minutes.

Nutrition Facts

213 calories; protein 20g; carbohydrates 8.1g; fat 11.2g; cholesterol 47.6mg; sodium 795mg. Full Nutrition
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