Cuban Ropa Vieja
Tags: Beef Caribbean Dinner
Yield: 6
- 3 pounds of Untrimmed Brisket or flank (try to buy great quality meat such as prime It makes all the difference!)
- 1/3 cup of extra Virgin olive oil, divided
- 12 garlic cloves, divided (for boiling the meat and sofrito)
- 1 tablespoons of tomato paste
- 2 medium onions, finely sliced
- 1 orange pepper, finely sliced
- 1 red pepper, finely sliced
- 1 poblano or cubanelle pepper
- 10 bay leaves, divided
- 1 cup vino seco
- 4 cups of the broth that the beef cooked in.
- 1 tablespoon sazon
- Salt and pepper
- In a large pot, place the whole brisket and cover with water. Add 6 bay leaves and the head of garlic. Bring to a boil then lower to medium low. Skim the top with a slotted spoon to maintain a clean broth.
- Cook for at least 3 hours always making sure there is water covering the meat. Cook until the meat is tender and starting to fall apart. Remove the meat from the pot. Once it cools, pull apart the meat. Discard the chewy and fatty pieces.
- Meanwhile we work on the base of the ropa vieja. Start by adding the onions, remaining bay leaves, salt and pepper and sazon with about 1/4 cup of olive oil to your pan. Sauté on medium high heat until cooked and have some color. 5-7 minutes.
- Now you want to add the peppers, salt and add a little more oil and sauté for 3-5 minutes. Then add the garlic with another bit of olive oil and sauté on medium for 2-3 minutes until it’s cooked but not burned.
- Raise heat to high. Then add the tomato paste and stir well to let it incorporate with the veggies, check for salt and if you need to add a little more. Now add the vino seco and allow it to reduce while it boils together for 2 minutes.
- Now it is time to add the shredded beef to the pot. Mix it all together, then add 4 cups of the cooking liquid and salt and pepper. Cook together for 20 -30 minutes on medium low with the lid covered.
- Taste again for salt and pepper and add more cooking liquid depending on how you like it.
