Ropa Vieja



600g beef brisket
20 Supreme Black Peppercorns
3 Supreme Bay Leaves
Salt to taste
3 Lt water
1 tbsp oil
1 red bell pepper, chopped into 1cm cubes
1 green bell pepper, chopped into 1cm cubes
1 tsp Supreme Onion Powder
½ tsp Supreme Garlic Powder
1 Supreme Tomato Tin
1 cup beef broth
1 tsp vinegar
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme Chilli Powder
Salt to taste
2-3 tbsp sugar
1 tbsp tomato paste

Chopped coriander

Coconut Rice:
2 cups Lubna Super Kernel Sela Rice, rinsed and drained
1 Supreme coconut Milk Tin
2 cups water
Salt to taste


In a large pot bring water, salt, peppercorns and bay leaves to boil. Reduce heat, add beef, cover and cook until fully cooked and tender. Once its cooked, remove from pot and cool (leave remaining beef stock). Shred beef then set aside. Place a large frying pan over medium-high heat. Heat oil, add peppers and sauté for 5 minutes then stir in onion powder, garlic powder, chilli powder and coarse black pepper, and cook for 2 mins. Add chopped tomato tin, beef stock, vinegar, tomato paste, sugar and shredded beef, and stir well. Check for seasoning then reduce heat and cook until sauce has thickened. In the meantime cook coconut rice; place a pot over medium-high heat. Add coconut milk, water and salt, and bring to a boil. Add rice and stirring occasionally cook (uncovered) until most of the liquid has been absorbed. Reduce heat to low, cover and steam until rice is fully cooked. Serve Coconut rice with shredded beef sauce and garnish with chopped coriander.

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