Ropa Vieja
The brisket above is my base ingredient for our version of ropa vieja - a Cuban brisket dish. I smoked the brisket instead of boiling it so my part of the job is done. Beth takes over from here.
While the brisket is hot with two forks, start to shred the meat in long strings, which is with the grain of the meat. Once all the meat is shredded add it to the sauce you've prepared while the brisket was cooking. Stir to blend and let simmer on a low heat with 2 cups of beef broth and juice of two limes for approximate 20 to 30 minutes. If the sauce seems too thick at the end of simmer time, thin it with some of the additional beef broth.
The Sauce
¼ C extra virgin olive oil
1 C green pepper, finely diced -- approximately 1 medium green pepper
1 C yellow onion, finely diced -- approximately 1 large yellow onion
1 Tbsp finely minced garlic
1 Tbsp Kosher salt
½ C dry white wine
1 tsp ground black pepper
1 tsp sweet paprika
1 tsp ground cumin
1 Tbsp onion powder
1 Tbsp garlic powder
1 tsp dried oregano
1 tsp dried basil
¾ C tomato paste
½ C+ dry white wine
1 C tomato sauce
Serve with with black beans and spanish rice.
Last edited by boondoggle; 04-15-2012 at 05:00 PM.
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