Ropa Vieja

• 2 lbs of brisket beef
• 1 bay leaf
• Salt and pepper to taste

Boil the meat with the bay leaf, salt and pepper till tender. Cool. Shred to thin, short strands, cutting off any fat. Save the liquid.

Sauce:

• 2 Tbsp oil
• 1 clove garlic, minced
• 1 sweet pepper, chopped
• 2 sprigs cilantro or 1 Tbsp dried
• 1 sprig parsley or 1 Tbsp dried
• 1 large ripe tomato
• 1 med onion, cut in thin slices
• ½ tsp oregano
• 1 envelope Goya seasoning (Sazon)

In a deep pan, cook all the above in the oil. Add the shredded meat and the juice and cook until most of the liquid has evaporated. Serve with rice and guandu beans or plain rice.

Last Modified 22:12:17 17 January 2026 UTC