Authentic Ropa Vieja

• Gluten free

• Meat

  • 2 lbs Brisket

• Produce

  • 3 Bay leaf, dried
  • 1 Carrot, large
  • 1/2 small bunch Flat leaf parsley, fresh
  • 1 Flat-leaf parsley, fresh leaves
  • 8 Garlic clove, large
  • 1 Green bell pepper, large
  • 1 cup Red bell peppers, roasted
  • 1/2 Red cabbage, small
  • 2 sprigs Spearmint, fresh
  • 1 Yellow onion, large

• Canned Goods

  • 1 1/2 cups Tomato puree, canned

• Baking & Spices

  • 1 tsp Allspice, whole
  • 1/2 tsp Allspice, ground
  • 1/2 tsp Black pepper, ground
  • 1/2 tsp Cloves, whole
  • 1 large pinch Cloves, ground
  • 1 tsp Peppercorns, whole black
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on cookingtheglobe.com

Description

Directions

• Place all the ingredients for the braised beef in a 4-5 quart (liter) pot with 6 cups of water. Bring to a boil, reduce the heat, and simmer, covered, 1 1/2 - 2 hours, until the beef is tender.
• Remove from the heat and allow the beef to cool in the broth. When cool, remove the beef and shred by hand. Set the shredded beef aside. Also set aside a ½ cup of the broth, reserving the remaining broth for future use.
• To prepare the ropa vieja, heat the oil in a 10-inch skillet over medium heat. Add the onion and green bell pepper and saute for 6-8 minutes, until the onion is soft.
• Use a mortar and pestle to mash the garlic, black pepper, salt, cloves and allspice to a paste. Add the paste to the skillet and continue to cook until fragrant, for about 2 additional minutes.
• Add the tomato puree, reserved broth, bay leaf and wine and return to a simmer.
• Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
• Lastly, stir in the sliced roasted red bell peppers. Adjust seasonings to taste. Sprinkle with chopped parsley before serving.

Nutrition