Recipe courtesy of El Bohio
Ropa Vieja
Getting reviews...
- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 746
- Total Fat
- 58 g
- Saturated Fat
- 18 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 178 mg
- Sodium
- 305 mg
- Level: Easy
- Total: 1 hr 40 min
- Prep: 20 min
- Cook: 1 hr 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 746
- Total Fat
- 58 g
- Saturated Fat
- 18 g
- Carbohydrates
- 19 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 39 g
- Cholesterol
- 178 mg
- Sodium
- 305 mg
Ingredients
Directions
- 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.
