Ropa Vieja

It’s raining and cold and gross today. Which makes me want comfort food! Well, Ropa Vieja is pure comfort food. It reminds me of the pot roast my mom would make when I was a teenager (after we wrapped up the ~5 year vegetarian/quasi-vegan stint...). The flavors are rich and warm, the meat is tender, and the smell is divine.

The literal translation of Ropa Vieja is "old clothes". Not the most inspiring name for a dish, but let me assure you it tastes nothing like old clothes! The most widely accepted explanation is that the colorful strips of peppers combined with the shredded beef look like a pile of bright - albeit dirty - rags. Sure, I'll buy it.

For weeks I toyed with the ingredients until I found the combination that most closely resembled the Ropa Vieja of Old Havana (which we visited, during the small window where it was legal). This is a recipe to make when you have a whole day to stay indoors (oh hey, pandemic!) and just smell the deliciousness. Ok, now I’m hungry... think it’s time to go buy some brisket!

Ingredients

2 ½ – 3 lbs beef brisket
3 garlic cloves, sliced
1 large yellow onion, coarsely chopped
1 28 oz can tomato sauce
4 cups beef broth
¼ cup white wine
2 tbl red or white wine vinegar
2 bay leaves
1 tsp cumin
1 tsp oregano
1 tsp black pepper
1 tsp salt
2 green peppers
2 red/orange peppers
olive oil for sautéing

Directions

Step 1
In a large, thick bottomed pot sauté the onion and garlic for 2-3 min in a tablespoon or two of olive oil.

Step 2
Add the brisket, searing on all sides then laying flat. Depending on how large/small your pot is you may want to cut the brisket in half to get it to fit. Add the tomato sauce, beef broth, white wine, vinegar, and spices and stir to mix. Bring to a boil then reduce to a simmer. Simmer on low for 4-6 hours or until the brisket is tender and pulls apart easily with a fork.

Step 3
Remove the brisket to a plate. Slice the peppers lengthwise and add them to the liquid in the pot. Bring the sauce to a boil, then simmer (without a cover) until the peppers are soft and sauce is slightly reduced and a bit thicker.

Step 4
While the peppers are simmering, pull the brisket apart using two forks. Once the peppers have cooked and the sauce is reduced, add the brisket back to the pot and simmer for another 10-15 minutes to meld all the flavors.

Step 5
Eat it! You can serve it with rice and black beans, wrap it up in a tortilla like a burrito, or just eat it on it’s own in a big, delicious pile. Let the feeling of comfort sink in!