Cuban Braised Beef with Avocado

A few weeks ago we found a trail off the side of the road in the middle of nowhere. Apparently, it connects to Jordan Lake and its secret status allows for afternoon frolicking with the dogs without running into boy scouts or super-mom joggers.

It’s almost abandoned and private property-like (don’t worry, mom… it’s not), so there’s plenty of opportunity for fun and make believe farm playing,

treasure collecting,

and October swims.

Ahhhh…. bliss.

What better way to top off an afternoon like this than with BEEF! Manly, farm style beef… with a cuban twist… and add some avocado… okay maybe it’s not SO manly, but it’s GOOD.

Recipe for Cuban Braised Beef (adapted from Real Simple)

  • 1 lb steak (any cut, doesn’t need to be expensive)
  • 2 red bell peppers, seeded and sliced
  • 1 large white onion, quartered
  • 3 cloves of garlic, minced
  • 1 tbsp cumin
  • 1 tsp red pepper flakes
  • 1 cup water
  • 3 cups brown rice, cooked
  • 1 avocado
  • sour cream

Cut steak into strips and sear in the bottom of large pot with peppers, onion, and garlic. When beef is beginning to brown and vegetables are softening, add cumin and pepper flakes. Add water and bring to a simmer before covering and letting cook on low for at least an hour. In the meantime, prepare rice.

When beef is shreddable, pull apart with the fork and let sit in juices while you get everything else together. Layer braised beef and vegetables on top of brown rice. Top with generous chunks of avocado and a drizzle of sour cream.

special shout-out to young house love. I know how much you guys love this placemat!

What’s up with everyone lately? Do you ever eat Cuban food? Empanadas, perhaps?

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