| Ingredient | ULF # | Portion |
|---|---|---|
| Austin Blues Fully Cooked Smoked Pulled Beef Brisket | 553527 | 4.5 cups |
| Dry White Wine | 14 fl. oz | |
| Chef's Premier NAMSG Beef Base (GF) | 294300 | 3 - 3/4 cup |
| Baron Spices Bay Leaf | 290808 | 2 ea. |
| Baron Spices Black Peppercorn | 280916 | 2 tsp. |
| Baron Spices Cumin | 290832 | 2 tsp. |
| Baron Spices Paprika | 280892 | 2 tsp. |
| N/D Ground Turmeric Spice | 133094 | 1 tsp. |
| Sunsource Tomato Puree | 241308 | 8 Tbsp. |
| Assorted Peppers (Red, Yellow & Green) | 129707 | 4 ea.,cored and thinly sliced |
| Jumbo Sweet White Onion | 138719 | 4 ea.,thinly sliced |
| ProAct Fresh Peeled Garlic Cloves | 128579 | 6 cloves, thinly sliced |
| Highland Market Parboiled Long Grain White Rice | 381352 | 12 oz |
| Taylor Cilantro, roughly chopped | 127771 | as needed for garnish |
| Capital City Fruit Limes | 105353 | 1 ea. |
Place the beef in a pan with a matching lid. Pour the wine and stock in, add the bay leaf and peppercorns. Place on low heat until heated through. Separate the meat from the stock (reserve the stock for later, discarding bay leaf and peppercorns). Cover the beef and set it aside.
Heat 2 tablespoon of oil in a large frying pan. Add the onions and cook for 5-6 minutes, until softened. Add garlic and peppers and cook for another 5 minutes, stirring continuously. Add the spices and stir until all the vegetables are covered, then add the tomato paste and stir for a minute. Pour in the reserved stock. Add the shredded beef back to the sauce and cook for another 10-15 minutes on low heat.
In the meantime, cook the white rice following manufacturer instructions. Serve the ropa vieja on a bed of rice with some fresh coriander and a lime wedge as a garnish.
