Ropa Vieja
Shredded Beef
Ingredients
Shredded Beef
Olive Oil
Carrot
Garlic
Bay Leaves
Bijol
Suitable Drinks
Red Wine
White Wine
Measurements
For the broth
- 2 lbs Beef Brisket
- 1/3 Olive Oil cup
- 2 White Large Onions (Peeled and Quartered)
- 1 Garlic Cloves (Peeled)
- 1 Carrot (Peeled and Cut into Chucks)
- 1 Bay Leaf
- 1 Parsley sprig
- 1 small teaspoon Sea Salt
- 1 tsp. Peppercorns (Grinded)
For the sauce
- 1 Green Large Pepper
- 1 White Large Onion (Peeled and Chopped)
- 3 Garlic Cloves (Peeled and Minced)
- 1 Tsp. Sea Salt
- 1/2 Tsp. ground Pepper
- 1/4 Tsp. dry leaf Oregano
- 1 Tsp. White wine vinegar
- 1/3 Cup Olive Oil
- 1 Bay Leaf
- 1 cup Tomato sauce
- 1/2 cup White Dry Wine
- 1/2 cup reserved beef broth
- 1 jar (6 ounce) Pimientos (drained and sliced)
- 1/4 tsp. of BIJOL®
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Prepare the beef and the broth for cooking.
Directions
For the broth
- Place the brisket beef in a large pot, add water and cover it. Add the bay leaf, onions, garlic, carrots, sea salt and grinded peppercorns.
- Boil water over high heat. Reduce heat to low and simmer for 2 hours.
- Remove the meat and set aside the pot with a 1/2 cup of reserved broth for the sauce.
Sauce
- Cut the green pepper and remove the seeds and stem. Cut into thin strips and set aside.
- Crush and mash the garlic, salt, pepper and oregano into a paste.
- Heat the Olive oil in a skillet over medium heat. Add the onions and cook till translucent for about 3 minutes. Reduce heat to low, stir in garlic paste and bay leaf. Cook for 2 minutes and add Tomato sauce, reserved broth, dry wine, vinegar and BIJOL®. Simmer for 5 minutes longer.
- While the sauce is simmering, hand shred the beef into 3-4 inch strips. Stir the meat and green pepper strips into the sauce, cover and simmer for 25 minutes to absorb the flavors and taste.
- Remove bay leaf to serve on dish.
