Ingredients
-
2 quarts (64 ounces) Chicken broth
-
¼ cup blended Oil
-
½ cup diced green Bell Peppers
-
½ cup diced red Bell Peppers
-
½ diced white Onion
-
½ cup Tomato Paste
-
¼ cup chopped Garlic
-
2 tablespoons chopped fresh Thyme
-
2 tablespoons chopped fresh Oregano
-
1½ teaspoons ground Cumin Seeds
-
2 Bay leaves
-
2 tablespoons Sriracha
-
2 pounds Beef
-
½ cup diced Tomato
-
Kosher Salt
-
White Pepper
-
4 sprigs Cilantro
Directions
Steps
|
1
Done
|
Place chicken stock in a large saucepot over medium-high heat and bring it to a boil. Reduce |
|
2
Done
|
Meanwhile, heat oil in a separate large saucepot over medium heat. Add bell peppers and onions and sauté for 5 minutes, until vegetables are softened. Add tomato paste, garlic, thyme, and oregano and cook for 3 minutes, stirring frequently. Add 2 quarts chicken stock, cumin, bay leaves, and Sriracha. Stir, bring to a boil, then add brisket. |
|
3
Done
|
Reduce heat to medium-low. Cover pot with a lid or heavy foil. Braise the brisket for 3 hours or until very tender. You may have to add some or all of the remaining 1 cup stock as the brisket cooks. Check liquid level every 30 minutes. |
|
4
Done
|
When brisket is tender, carefully remove it and allow it to rest until it is cool enough to handle. Using clean hands, break the brisket apart into thin strands. (This should happen very easily.) Place shredded brisket back into the cooking liquid and reheat it. Add the diced tomatoes and season with salt and pepper to taste. |
|
5
Done
|
To Plate and ServeDivide the ropa vieja among 4 dinner plates. Garnish with a sprig of cilantro. Serve with yellow rice and black beans. |
