Classic Ropa Vieja

Name: Classic Ropa Vieja
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 lb Beef Brisket (3 pounds of Untrimmed Brisket or flank (try to buy great quality meat such as prime It makes all the difference!)); ⅓ cup Extra Virgin Olive Oil (1/3 cup of extra Virgin olive oil, divided); 12 pieces Garlic (12 garlic cloves, divided (for boiling the meat and sofrito)); 1 tbsp Tomato Paste (1 tablespoons of tomato paste); 2 pieces Yellow Onion (2 medium onions, finely sliced); 1 piece Orange Bell Pepper (1 orange pepper, finely sliced); 1 piece Red Pepper (1 red pepper, finely sliced); 1 piece Poblano Pepper (1 poblano or cubanelle pepper); 10 pieces Bay Leaves (10 bay leaves, divided); 1 cup Vino Seco (1 cup vino seco); 4 cup Beef Broth (4 cups of the broth that the beef cooked in.); 1 tbsp Sazon (1 tablespoon sazon); 0 pieces Table Salt (Salt and pepper); 0 pieces Green Peas (Frozen Peas)

Classic Ropa Vieja - Entree (Caribbean)

255 minMexican

Servings6

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Dairy Free
Egg Free

Ingredients

For 6 servings

Beef Brisket3 lb · 3 pounds of Untrimmed Brisket or flank (try to buy great quality meat such as prime It makes all the difference!)
Extra Virgin Olive Oil⅓ cup · 1/3 cup of extra Virgin olive oil, divided
Garlic12 pieces · 12 garlic cloves, divided (for boiling the meat and sofrito)
Tomato Paste1 tbsp · 1 tablespoons of tomato paste
Yellow Onion2 pieces · 2 medium onions, finely sliced
Orange Bell Pepper1 piece · 1 orange pepper, finely sliced
Red Pepper1 piece · 1 red pepper, finely sliced
Poblano Pepper1 piece · 1 poblano or cubanelle pepper
Bay Leaves10 pieces · 10 bay leaves, divided
Vino Seco1 cup · 1 cup vino seco
Beef Broth4 cup · 4 cups of the broth that the beef cooked in.
Sazon1 tbsp · 1 tablespoon sazon
Table Salt0 pieces · Salt and pepper
Green Peas0 pieces · Frozen Peas

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Steps

1In 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.
2Meanwhile 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.
3Now 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.
4Raise 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.
5Now 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.