Chef Alfredo Nogueira's
Ropa Vieja
Ingredients
5 pounds brisket, trimmed
32-ounce can San Marzano tomato puree
10 cloves garlic, sliced
3 onions, julienned
1 red bell pepper, julienned
1 poblano pepper, julienned
Lots of thyme
3 bay leaves
1/2 cup white wine
Directions
Preheat oven to 350°F.
In a large pot, brown all of the meat in batches. Toast the garlic in the same fat. Add vegetables to release as much fond as possible. Deglaze with white wine. Add tomato puree and herbs. Bring stew to a boil and adjust seasoning. Add brisket back to the pot and cover.
Put ropa vieja in preheated oven and cook for 4 hours at 350◦F or until the brisket is very tender. Allow it to cool completely.
Remove brisket and shred it with two forks. Return brisket to braising liquid and adjust seasoning.
Serve with white rice.
