Cuban shredded beef recipe “Ropa vieja”

To cook the brisket

• Season the brisket with salt and pepper.
• Add the meat to a pot with the onion, garlic, celery and bay leaf and cover with cold water.
• Cover the pot tightly and bring to a simmer. Simmer for 4 hours until tender and falling apart. Keep the meat submerged in water, adding more water if needed.
• Alternatively, this can be done in about 90 minutes in a pressure cooker or instant pot.
• Allow the meat to cool in the liquid for 15-20 minutes and then remove it from the broth and shred it using two forks.
• Discard any excess fat or gristle.
• Strain the broth and reserve it.  

To make the soffrito:

• Add the olive oil to a large pan set over medium high heat.
• Add the onions, capsicum, garlic and bay leaf and saute until onions are translucent, about 10 minutes.
• Add in the spices followed by the tomato paste and sautee for a minute before adding in the passata, shredded beef and about 1.5 cups of the reserved beef broth.
• Bring to a simmer and place a lid on the pan.
• Simmer 10 minutes before uncovering and then simmering a further 10 more minutes to reduce and concentrate.
• Finish with the lime juice and taste for seasoning.
• Serve with steamed rice and a sprinkle of parsley.

1. Juice of 1 lime Simmer the brisket low and slow, keeping it fully submerged, until it shreds easily.
2. Strain and save the cooking liquid — it's a rich beef broth for loosening the sauce or using later.
3. Rest the meat in its liquid for 15–20 minutes before shredding for the most tender result.
4. Master this poach-then-simmer technique and you can swap the soffrito for any flavour you like.