Ropa vieja

Number of persons: 4
Time: 1h 45 min
Difficulty: Easy


  • 1 kg brisket
  • 1 Green pepper
  • 1 Red pepper
  • 2 Medium-sized onions
  • 4 Garlic cloves
  • 2 bay leaves
  • 1/2 Teaspoon cumin
  • ½ kl of tomatoes
  • Olive oil
  • 1/2 spoonful of sugar
  • Salt and pepper


  1. Salt and pepper the meat and it puts in a pot with liter and a half of water, half an onion, 3 garlic cloves, 2 bay leaves and little salt.
  2. When it starts boiling, stopping to average fire for one hour and a half.
  3. The peppers and the onion are cut in strips.
  4. They peel the tomatoes and are cut in small buckets.
  5. They peel the garlic cloves and are cut in thinly slice.
  6. They throw two spoonfuls of oil in a frying pan to average fire and the garlics are added, allowing that they should be gilded.
  7. To throw the peppers and the onion and to sauté to average fire until the onion remains translucent. To throw the tomatoes.
  8. Season to taste with the pepper and the salt and to add the sugar and the cumin.
  9. To allow that the whole water should evaporate that free the tomato to average fire.
  10. Extract the meat of the pot and allow that it should lower the temperature.
  11. To do long strips of meat with the fingers.
  12. Once reduced the tomato, to throw half a glass of broth of meat and to remove, allowing that it should thicken a bit.
  13. Add the meat, remove and allow that everything should cook the united one approximately 3 or 4 minutes. 


To serve the ropa vieja accompanied of boiled rice, congrí or tostones

Ropa vieja


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