Ropa Vieja (Old Clothes) — Sofrito and Beef
Servings: 8 (3/4 Cup Meat/Sauce + 1 Cup Rice Per Serving)
|Serving Size 3/4 Cup Meat/Sauce + 1 Cup Rice|
| || || || |
|Amount per serving|
|% Daily Value*|
|Total Fat 14g|| |
| ||Saturated Fat 4g|| |
|Cholesterol 70mg|| |
|Sodium 710mg|| |
|Total Carbohydrate 55g|| |
| ||Dietary Fiber 6g|| |
|Protein 30g|| |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
This authentic Cuban dish has a strange name, but it also has a flavor you'll want again and again after trying it. The leftovers freeze well, so cook up a batch and freeze for easy meals on a busy night.
1 large onion, diced
2 medium-size green bell peppers, diced
5 to 6 cloves garlic, peeled and diced
2 tablespoons extra-virgin olive oil
2 pounds flat cut beef brisket, quartered
1 15-ounce can tomato sauce
1 cup white or red wine
2 large bay leaves
2 teaspoons sazon completa (found in the international section of most groceries), or 1 tablespoon paprika, 2 teaspoons oregano, ½ to 1 teaspoon cayenne, 1 teaspoon ground cumin, and 1 teaspoon salt
8 cups cooked brown rice
pimientos for garnish, optional
- Sauté onions, bell peppers, and garlic in oil in a heavy 6-quart (or larger) pot over medium-low heat until soft, about 3 to 5 minutes.
- Add the meat, increase heat to medium-high; brown each side about 4 minutes.
- Reduce heat. Add the tomato sauce, wine, bay leaves, and spices. Cover and simmer gently for 1 hour. Remove from heat.
- Shred the beef with two forks. Return the meat to the sauce. Simmer, uncovered, 20 to 30 minutes, or until the sauce has thickened. Serve over rice.
Pressure Cooker Method
- Place the rack on the bottom of a 6-quart or larger pressure cooker. Add ½ inch water (2 cups for 6-quart size) to the cooker; place the brisket quarters on the rack.
- Over high heat bring the pressure cooker to high pressure. Lower the heat to maintain cooker at high pressure and cook for 45 minutes.
- Allow the pressure to release naturally, approximately 15 to 20 minutes. Let the meat cool.
- With two forks, shred the meat into strands of muscle fiber, removing fat or large pieces of fascia.
- Meanwhile, heat olive oil in a 6-quart or larger pot. Add the onion, green peppers, and garlic; cover and cook over medium-high heat until the vegetables are tender, approximately 3 to 4 minutes.
- Add the shredded meat, tomato sauce, wine, bay leaves, seasoning, and black pepper. Cook over low heat for approximately 30 minutes.
- If necessary, add more tomato juice, wine or defatted, reserved beef stock. The meat dish should be moist, but not runny. Garnish with pimentos, if desired. Serve with brown or white rice.