- 5 tablespoons oil
- 2 1/2 pounds brisket, cut into strips
- 2 1/2 teaspoons minced garlic
- 1 large onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1/4 teaspoon black pepper
- 3 ounces your favorite Latino seasoning, such as Goya Sazon
- 3 ounces sofrito sauce
- White rice, for serving
- Black or red beans, for serving
Heat 3 tablespoons of the oil in a skillet over medium heat and brown the brisket on all sides. Remove the meat from the skillet, and add the remaining 2 tablespoons oil. Stir in the garlic, onions and peppers and cook until translucent. Stir in the black pepper, browned meat, 1 cup water, seasoning and sofrito sauce. Simmer until the meat is tender and shreds easily, about 1 hour. Serve on top of white rice with beans.
Cook's Note: A pressure cooker can be used to accelerate the cooking time of the brisket.
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of El Bohio