Cuban Ropa Vieja
Cook time
2 hours 15 mins
Total time
2 hours 35 mins
Author: Chef Eli
Recipe type: Main Dish
Cuisine: Cuban
3 lb brisket 2 tbsp EVOO 1 large Spanish onion, diced 1 red bell pepper 3 garlic cloves minced 2 tsp oregano 2 tsp ground cumin 1 cup white wine 1 tbsp Kosher salt 2 tsp cracked pepper 1 14 oz can of diced tomatoes 3 tbsp tomato paste 2 bay leaves ¼ cup green olives 2 tbsp olive brine Preheat oven to 250 degrees F. In a large Dutch oven on high heat, sear brisket in 1 tbsp EVOO (approximately 2-4 minutes on each side) until the brisket has browned. Remove brisket from Dutch oven. Saute onions and peppers in the Dutch oven with the remaining 1 tbsp EVOO for 5 minutes. Add garlic, oregano, and cumin, and sauté for an extra 2 minutes. Pour in white wine and loosen bits at bottom of the pot. Add salt, pepper, tomatoes, tomato paste, bay leaves, green olives, and brine. Cover and cook in oven for 2 hours. Shred the brisket on cutting board and return the shredded meat to the sauce. Serve with white rice. Enjoy! Recipe by Chef Times Two at https://www.cheftimestwo.com/cuban-ropa-vieja/
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