This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I often quote myself. It adds spice to my conversation."
-George Bernard Shaw
Slow braising tougher cuts of meat is a little like the long version of marinating. The goal of braising beef like this is both to tenderize and to impart flavor. It works great with these Cuban spices. The dish is savory and sweet and spicy and tart all at the same time. There's enough liquid in the canned tomatoes that you won't need to add any water.
I love canned tomatoes. They are a fantastic product because it means that fairly good tomatoes are available to you for sauces and such year round. Experiment with different brands to find a quality product that you like. My favorite brand is Muir Glen Organic tomatoes. They are consistently bright red and flavorful. You can buy whole, peeled, not peeled, crushed, etc
Servings = 4 | Serving size =4 ounces steak with sauce
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
Serve with Brown Rice
Serve with Roasted Acorn Squash or Zucchini with Sun Dried Tomatoes or Sauteed Leeks or Sauteed Leeks - Low Sodium Version or Roasted Cauliflower or Roasted Cauliflower - Low Sodium Version or Zucchini Salad
|2 15 ounce can||no salt added diced tomatoes|
|3 cloves||garlic (minced)|
|fresh ground black pepper (to taste)|
|1/2 tsp||ground cumin|
|1/4 tsp||ground ginger|
|1/4 tsp||ground cinnamon|
|1 tsp||dried thyme leaves|
|16 ounces||flank steak|
Preheat the oven to 300°F.
Mix the tomatoes with the salt, garlic, pepper, paprika, cumin, ginger, allspice, cinnamon, thyme and lemon juice together until well blended.
Place the flank steak in the bottom of a Dutch oven or small roasting pan.
Cover the beef with the tomato mixture.
Cover and place the pan in the oven. Cook for about 2 hours until the steak is tender and falling apart.
Serving size = 4 ounces beef with sauce
Servings = 4
Amount Per Serving
|Calories 224||Calories from Fat 77|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 2g||9%|
|Vitamin A 10%||Vitamin C 40%|
|Calcium 12%||Iron 26%|
|Vitamin K 18 mcg||Potassium 772 mg|
|Magnesium 50 mg|