Ropa Vieja (shredded Cuban beef)
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This entree served over rice is sure to be a hit for those interested in indulding in a traditional spanish dish.
Beef brisket, 8-10 lbs. (3.6-4.5 Kg) Leave whole for family style or cut into portions for plated service.
2 medium onions, chopped
5 cloves of garlic, smashed
2 green peppers, diced
32 oz. (.9 Kg) crushed tomatoes
1 T. (14 ml) ground cumin
1 C. (236 ml) red wine
2 bay leaves
salt & pepper to taste
Marinade brisket over night in all ingredients, covered in a steam table (GN) pan.
Preheat Cook & Hold oven to 250 F (121 C.). Roast meat overnight, 20 minutes per pound for the first brisket and add 30 minutes for each additional brisket. Hold at 160 F(71 C.).
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Serve with saffron rice, reduced sauce and garnish with cilantro.