Ropa Vieja

This is my all time favorite meal to make. It is not cost friendly so we only eat it a few times a year. It comes from Emeril, I was watching an episode of his show years and years again and it looked too good not to try! It is well worth the amount of time it takes to make and the cost!

What you'll need:

2T evoo

salt

2 broken bay leaves

crushed pepper flakes, to taste

1 jalapeno, halved

2 large onions, quartered, plus 1 large onion, sliced and divided

2 carrots, chopped

4 sprigs fresh parsley

4 garlic cloves, mashed

2 1/2 - 3lb corned beef brisket

ground pepper

1T minced garlic

1/2t dried oregano

1/4c evoo

1 bay leaf

8oz tomato sauce

1 1/2c reserved beef broth

1/2c dry white wine

1T white wine vinegar

2 roasted green pepper, peeled and seeded, cut into thin strips

limes (optional) for fresh squeezed lime juice

cilantro leaves (optional) for garnish, chopped

How to make:

Add the evoo to a large heavy pot and heat over medium high heat. Add 2t salt, broken bay leaves, crushed red pepper flakes, halved jalapeno and stir. Add the quartered onions, chopped carrots, parsley and mashed garlic cloves and stir again. Place the brisket in the pot, season with salt and pepper and enough water to cover by 2". Bring to a boil, reduce the heat so that the liquid just simmers and cook the brisket for 2-3 hours. Remove the meat and set aside until cool. Strain the cooking broth through a fine mesh colander and sicard solids, reserve the 1 1/2c broth.

When the meat has cooled, shred it into 3-4" strands and set aside.

Combine the minced garlic, oregano, 1/2tsp of salt, 1/2tsp pepper (in a mortar and pestle) I never bought one of those so I used a bowl and a metal round latel. You want to work into a smooth paste. Set aside

In a large skillet, heat the evoo and add the sliced onion. Saute until translucent. Add the garlic paste and bay leaf and cook, stirring for 1 minute. Add the tomato sauce, reserved beef broth, wine and vinegar and simmer for 5 minutes. Add the shredded beef and roasted green pepper strips. Stir to combine and cook covered for 30 minutes. Make sure everything is covered in the thick sauce. Remove the bay leaf and serve. Garnish with lime juice and or cilantro, if desired.

This serves 6

*Note, we put ours in a soft taco shell, you can serve over rice.