- 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.