Shared by darryl.carson
Serves: 6 Prep Time: 2 Hr Cook Time: 35 Min
5 1
Health Conscious
Preparation Time 180 minutes
Allergens None
Cuisine Mexican

Ropa Vieja

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Serves: 6 Prep Time: 2 Hr Cook Time: 35 Min


  • 2 lb beef brisket
  • 1 1/2 lg sweet vidalia or sweet onion diced small
  • 1 1/2 lg sweet red bell pepper, diced small
  • 1 sm can pimentos morrones, fire roasted peeled pimentos diced
  • 20 sm pitted pimento stuffed green olives drained of the brine
  • 8 clove fresh garlic smashed or put through a garlic press
  • 1/4 c red burgundy or merlot wine, or a good white table wine if red is not available
  • 1/4 c diced fresh curly parsley, try not to add the stems
  • 2 lg bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 Tbsp apple vinegar
  • 1 sm can tomato sauce, i use hunts or delmonte, pure tomato sauce
  • 1 sm packet sazon goya seasoning with culantro and achiote
  • 3 sprig(s) fresh cilantro diced
  • 1/4 c good virgin olive oil and an extra 2 tablespoons oil for the end
  • 1 lg lime juiced
  • 1/4 c tomato ketchup
  • 1 tsp worcestershire sauce
  • 1 tsp garlic powder
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp goya adobo seasoning
  • 1/2 c beef brisket broth
  • 1/4 tsp cayanne pepper, optional


Put brisket in a large pot of cold water add half onion, half green pepper, 1 bay leaf, 3 cloves garlic smashed or crushed and 1 tsp salt cover and cook for about four hours over medium flame until brisket is fork tender and is falling apart. If you have a pressure cooker you can do the same as above; cover and pressurize for one hour. When finished cooking; release steam carefully; remove meat and allow to cool, and then with two forks begin ripping pieces of meat into shreds with the forks pulling each apart until all is shredded completely. Set aside

Next in a large deep skillet or sauté pan heat the olive oil over medium heat; add the rest of the diced onion, green pepper, remaining garlic, (be sure garlic is smashed or put through a garlic press) sauté these veggies until onion is translucent; next add the parsley, cilantro, diced roasted pimento, should only use one pimento, continue to sauté until parsley and cilantro are limp. Next add the olives and the wine to the sautéed veggies, continue to sauté for about a minute; now add the tomato sauce; ketchup, Worcestershire sauce; vinegar; lime juice; bay leaf, and all the dry seasonings. Oregano, cumin powder, sazon Goya packet, garlic powder, Goya adobe seasoning, remaining tsp salt, black pepper, and stir very well. Keep cooking for about 2 minutes until all the seasonings are well mixed into the sauce. Now add the 1/2 cup beef broth. Stir very well and let simmer for about one more minute. Taste a little of the sauce to see if it has enough salt and seasonings you may want to add a little more salt or pepper or a little bit more of ketchup and a kiss of cayenne pepper if you like. If you like a little kick. It's up to your taste liking.

Now add the meat to the sauce and mix very well ensuring that the meat is well mixed with this sauce. Sauté the meat with the sauce for about three minutes; over a medium low flame so the sauce marries with the meat. Cover with a tight lid lower the flame to very low and leave like this for three minutes. After three minutes have passed uncover mix real good again, and serve on top of fluffy white Cuban rice or my white lime rice. Serve with the fried plantains and a salad. This shredded beef is delicious. Enjoy


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