Recipe courtesy of El Bohio

Ropa Vieja

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 20 min
  • Cook: 1 hr 20 min
  • Yield: 4 to 6 servings
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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


  1. 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.