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