12-Year White balsamic ·
Cilantro and Onion olive oil ·
Dairy Free ·
Gluten Free ·
Jalapeno Lime balsamic ·
Meat and Poultry ·
Ropa Vieja
Ropa Vieja
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2 onions, peeled and quartered
- 2 Roma tomatoes, peeled seeded and quartered
- 3 cloves garlic, sliced
- 1 1/4 teaspoon ground cumin, divided
- 1 green pepper, all pith removed and diced
- 3 pounds beef brisket
- Water to cover
- 2 tablespoons white wine
- 1 tablespoon Fustini’s 12 Year White Balsamic Vinegar
- 1 tablespoon Fustini’s Jalapeno Lime balsamic
- pinch Kosher salt
- 3 tablespoons Fustini’s Cilantro and Onion olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh oregano, chopped
- 1 white onion, minced
- 1/4 cup tomato paste
- green scallion, sliced for garnish
- 1 tablespoon bacon, diced
- 1 tablespoon Fustini’s Cilantro and Onion olive oil
- 1 1/2 cups long-grain rice
- 1 clove garlic, minced
- Pinch fresh oregano, chopped
- 1 small red onion, minced
- 1/2 jalapeno, small diced
- 1 cup black beans, cooked
- 3 cups light chicken stock, beef broth, or Water
- 1/2 teaspoon ground cumin
Directions
- Place onion quarters, tomatoes, sliced garlic, 1/4 teaspoon cumin, diced green pepper beef brisket and enough water to cover in a large covered pan., Bring to a simmer and cook until meat is very tender, approximately 2 to 2 1/2 hours. Uncover and remove meat and allow to cool. Strain broth and save.
- Once the meat is cool enough to handle, cut against the grain and shred the meat. Season the shredded meat with white wine and Fustini&rsquo,s 12 Year White and Jalapeno Lime balsamics and set aside. Heat the olive oil in a large skillet over medium heat and add the minced garlic and fresh oregano. When fragrant, about 30 seconds, add the minced onion and cook for 1 to 2 minutes. Add the cumin and tomato paste and cook for another 2 minutes. Add the shredded beef and one cup of the beef cooking liquid. Bring to a simmer and cook until slightly thickened. Serve with Congri Rice and thinly sliced scallion.
- Heat a medium saucepan and add diced bacon. Cook until done and remove from pan. Wipe out most of the grease, leaving a small amount in the pan. Add the olive oil rice, garlic, onion and pepper. Sauté, briefly. Add broth or water and bring to a boil. Once boiling, cover and reduce heat to simmer for 10 minutes until rice is done. Fluff rice and add cooked bacon, fresh oregano, black beans and cumin. Mix well.
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