Cuban-Style Brisket

Serves 8
Time 2 hrs 45 min

This traditional Cuban dish, named Ropa Vieja because of its resemblance to "old clothes," combines fork-tender, shredded beef brisket with olives, sweet raisins, delicate peas and an assortment of bell peppers. Wonderful served a day after preparation, which allows time for all of the flavors to meld together. Pair with flour tortillas or plain rice for a simple, yet delicious meal.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1 (3-pound)beef brisket
    2 teaspoonscoarse sea salt
    3 tablespoonsolive oil
    5 clovesgarlic, finely chopped
    2 teaspoonscrushed red chile flakes
    1 mediumyellow onion, chopped
    2stalks celery, chopped
    1carrot, peeled and chopped
    1green bell pepper, cored, seeded and thinly sliced
    1yellow bell pepper, cored, seeded and thinly sliced
    1red bell pepper, cored, seeded and thinly sliced
    1 can (28-ounce)diced tomatoes, with their liquid
    3dried bay leaves
    2 tablespoonsdried oregano
    2 tablespoonsground cumin
    1/4 cupseedless raisins
    1/4 cupsliced olives (Kalamata, Manzanilla or your favorite)
    1 cupfrozen green peas
    1 teaspoonground black pepper

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Method

Preheat the oven to 350°F.


Season brisket with salt and pepper and set aside.


Set a large roasting pan over a burner on high heat; warm the pan.


Add oil. When you see smoke rising from the pan, add brisket and sear on both sides until deep golden brown.


Transfer brisket to a plate and set aside.


Reduce heat to medium.


Add garlic and red pepper flakes and cook for 1 minute.


Add onions, celery and carrots and cook until they begin to soften, about 3 to 5 minutes.


Add peppers and turn the heat back to high. Cook for an additional 3 to 5 minutes.


Add tomatoes, 4 cups water, bay leaves, oregano and cumin.


Stir all the ingredients together and bring to a boil.


Return brisket back to the pan (include any drippings that have accumulated on the plate).


Bring back to a boil and cover.


Transfer to the oven and bake, allowing it to simmer but not boil, for approximately 2 hours, or until fork tender, turning the meat every 30 minutes.


Transfer brisket to a plate and set aside until cool enough to handle.


Add raisins, olives and peas to sauce in pan and stir.


After the meat has cooled enough to touch, shred it with your hands and return it to the pan with the sauce.


Bring just to a boil, then serve.

Nutritional Info

Serving Size

Calories

380

Total Fat

19g

Saturated Fat

5g

Cholesterol

105mg

Sodium

390mg

Total Carbohydrate

14g

Dietary Fiber

4g

Total Sugars

7g

Protein

38g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.