Ropa Vieja is one of the national dishes of Cuba, but it is also popular in other areas or parts of the Caribbean.
Ingredients:
4 lbs beef brisket 1/8 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoon olive oil 1 large red onion, sliced 5 cloves garlic, sliced 2 teaspoons ground cumin 2 teaspoons paprika 1 teaspoon dried oregano 1/4 teaspoon cayenne 1/8 teaspoon ground allspice 1 tsp adobo 1 packet of sazón 1 cup white wine 2 cups crushed tomatoes 1 1/2 cup chicken broth 2 bay leaves 3 bell peppers, sliced 2 tablespoons capers, drained 1 cup pimento-stuffed green olives, sliced 1/3 cup chopped fresh cilantro
Directions:
Season brisket with salt, pepper, cumin, garlic, oregano, cayenne, paprika, allspice, toss until evenly coated. add a splash of olive oil. For best results refrigerate and marinate overnight. In a large pot sear the beef for a couple of minutes until nice and brown, once seared, remove from the pot. Add in onion and white wine and deglaze the pot until onion becomes translucent. Add crushed tomatoes, chicken stock, and bay leaves, bring to a boil. Bring the brisket back in and reduce heat to low. Simmer for at least 4 hours or until fork-tender. Once tender use two forks to shred the beef apart. Bring back into the pot and add bell peppers, capers, and green olives. Continue simmering until peppers are soft. Add fresh cilantro and serve!
Ropa Vieja is one of the national dishes of Cuba, but it is also popular in other areas or parts of the Caribbean.
ReplyDeleteIngredients:
4 lbs beef brisket
1/8 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoon olive oil
1 large red onion, sliced
5 cloves garlic, sliced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne
1/8 teaspoon ground allspice
1 tsp adobo
1 packet of sazón
1 cup white wine
2 cups crushed tomatoes
1 1/2 cup chicken broth
2 bay leaves
3 bell peppers, sliced
2 tablespoons capers, drained
1 cup pimento-stuffed green olives, sliced
1/3 cup chopped fresh cilantro
Directions:
Season brisket with salt, pepper, cumin, garlic, oregano, cayenne, paprika, allspice, toss until evenly coated. add a splash of olive oil.
For best results refrigerate and marinate overnight.
In a large pot sear the beef for a couple of minutes until nice and brown,
once seared, remove from the pot.
Add in onion and white wine and deglaze the pot until onion becomes translucent.
Add crushed tomatoes, chicken stock, and bay leaves, bring to a boil.
Bring the brisket back in and reduce heat to low. Simmer for at least 4 hours or until fork-tender.
Once tender use two forks to shred the beef apart.
Bring back into the pot and add bell peppers, capers, and green olives.
Continue simmering until peppers are soft.
Add fresh cilantro and serve!
Enjoy! Buen Provecho!