https://www.cariblend.com

Home
Cuba
Cariblend-Cuban Ropa Vieja (Pulled Beef & Vegetables)

Start Reading Mode

min

0 0

Share
141 Views
Like 0

Ingredients

Adjust Servings:

	beef brisket
	Cariblend® Mild Jerk Spice
	Cariblend® Mild Caribbean Curry Powder
	Cariblend® Seasoned Salt
	oregano (dried)
	paprika (sweet)
	5-pepper peppercorns (freshly ground)
	coconut oil
	onions
	green bell pepper
	red bell pepper
	yellow bell pepper
	garlic cloves
	chicken stock
	white wine
	Peeled plum tomatoes (tinned)
	Sundried tomato paste
	coconut sugar
	tomato ketchup
	bay leaves (dried)
	carrots
	celery
	Pimiento-stuffed olives
	Piquillo peppers
	capers
	Coriander leaves (fresh Cilantro)
	parsley (flat leaf)

Nutritional information

305

Calories

Carbs

Protein

Fat

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cariblend-Cuban Ropa Vieja (Pulled Beef & Vegetables)

Name: Cariblend-Cuban Ropa Vieja (Pulled Beef & Vegetables)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6-8
Cuisine: Cuban
Ingredients: beef brisket; Cariblend® Mild Jerk Spice; Cariblend® Mild Caribbean Curry Powder; Cariblend® Seasoned Salt; oregano (dried); paprika (sweet); 5-pepper peppercorns (freshly ground); coconut oil; onions; green bell pepper; red bell pepper; yellow bell pepper; garlic cloves; chicken stock; white wine; Peeled plum tomatoes (tinned); Sundried tomato paste; coconut sugar; tomato ketchup; bay leaves (dried); carrots; celery; Pimiento-stuffed olives; Piquillo peppers; capers; Coriander leaves (fresh Cilantro); parsley (flat leaf)

Cuisine:

Cuban

This spectacularly rich and succulent pulled beef recipe is the national dish of Cuba, and its perfect partner is Arroz Congri (rice with black beans)

4 hours
Serves 6
Medium

Ingredients

beef brisket
Cariblend® Mild Jerk Spice
Cariblend® Mild Caribbean Curry Powder
Cariblend® Seasoned Salt
oregano (dried)
paprika (sweet)
5-pepper peppercorns (freshly ground)
coconut oil
onions
green bell pepper
red bell pepper
yellow bell pepper
garlic cloves
chicken stock
white wine
Peeled plum tomatoes (tinned)
Sundried tomato paste
coconut sugar
tomato ketchup
bay leaves (dried)
carrots
celery
Pimiento-stuffed olives
Piquillo peppers
capers
Coriander leaves (fresh Cilantro)
parsley (flat leaf)

Directions

You must have signed up for Bronze Membership to view this recipe. Bronze Membership is FREE. You can sign up for Bronze Membership HERE. If you're already a Bronze, Silver, or Gold Member, login below:

Chris Peacock

Author, blogger, foodie - passionate about cooking, travel, gardening, and photography. 50% Jamaican, 25% English, 12.5% Scottish, 12.5% Welsh, 100% citizen of the world!