Brisket Ropa Vieja

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!