Stewed beef “Ropa vieha” – a detailed recipe cooking. 
Time: 5 час. 5 minutes. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.1 – 1.4 kg. beef brisket in one piece
- 1 halved jalapeno pepper
- 1 peeled and seed and sliced into thin strips baked green bell pepper
- 1 jar (110 gr.) Sliced pimento peppers (drain pickle) for decoration (optional)
- 1.5 tbsp. remaining beef broth
- 1/2 tbsp. dry white wine
- 1 tbsp. l white wine vinegar
- 225 gr. tomato sauce
- 2 tbsp. l olive oil
- 2 broken bay leaves plus 1 bay leaf
- Crushed red pepper flakes to taste
- 2 large onion heads with quarters plus 1 chopped half rings large onion head (portioned)
- 2 coarsely chopped carrots
- 4 sprigs of fresh parsley
- 4 crushed cloves of garlic plus 1 tbsp. l shredded garlic
- Salt and ground black pepper
- 1/2 tsp dried oregano
- 1/4 Art. olive oil
- Freshly squeezed lime juice for decoration (optional)
- Sliced fresh cilantro leaves for decoration (optional)
Recipes with similar ingredients: beef, jalapenos, onions onions, garlic, carrots, sweet peppers, lime juice, wine vinegar, white wine, tomato sauce, bay leaf, red pepper cereal, oregano, parsley, cilantro, pimento pepper
Recipe preparation:
- Pour olive oil into a large heavy saucepan and place on a moderately strong fire. Put 2 tsp. salt, bay leaves leaf, flakes of red pepper and halves of jalapenos. Shuffle. Add onions quarters, chopped carrots, parsley, crushed cloves of garlic and mix again. Put brisket in a saucepan, salt, pepper and pour so much water, so that it is 5 cm higher than meat. Bring to a boil, reduce fire so that the liquid barely boils, and cook until the meat becomes so soft that it can be divided into fibers, 2-3 hours
- Remove the meat from the broth and let stand until it cools down so as not to burn your hands. Strain the broth through fine mesh sieve and discard all hard pieces. Leave 1.5 Art. broth for ropa vieha dish and use the remaining broth for other purposes. When the meat has cooled, divide it into fibers 8-10 cm long.
- In a mortar, mix chopped garlic, oregano, 1/2 tsp. salt 1/2 tsp pepper and mash everything with a pestle until smooth paste.
- Heat olive oil in a large skillet and add chopped onion. Sauté until transparent, about 4 minutes. Add garlic paste, bay leaf and cook, stirring, a minute. Add tomato sauce, remaining beef broth, wine, vinegar and cook for 5 minutes Lay the beef fiberized strips baked green pepper, mix and cook, lid, 30-40 minutes, until the meat becomes soft and begins to disintegrate, the sauce does not thicken, and the tastes do not mix. If the sauce gets too much thick, add some more remaining beef broth. Try and add spices if necessary. Get a laurel leaf and serve, decorating, if desired, with circles of pimento pepper, lime juice and cilantro.
