How to Make Cuban Ropa Vieja, Part 1

Pre-cook the beef brisket in water with aromatics (carrots, onions, oregano, cumin, garlic) for 1.5 to 2 hours until fork tender.

Cool down the meat and shred it, keeping the broth.

Reduce the broth to 2 cups by cooking it down.

Add vegetable oil to a pan and heat it up.

Sweat the green bell peppers and red onions in the oil, adding salt to help bring out moisture.

Once the onions are translucent and soft, add the nuts (not specified in the transcript).

Incorporate the vegetables together until fragrant.

Add tomato paste and finely minced garlic to the pan.

Add roughly chopped canned tomatoes to the mixture.

Add spices: cumin and oregano, grinding the oregano before adding.

Pour in 2 cups of the reduced braising liquid.

Season the mixture while it simmers for 20 minutes.

Equipment Needed

Dietary

Allergens