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I think it will be good Pat. Brisket is such a flavorful cut of meat. REC: Ropa Vieja

Veteran Member
5504 posts
Joined: Dec 9, 2005


Posted to Thread #13617 at 11:58 pm on Jan 31, 2009

Just coarse chop it up like Curious said. Check it and see if it is tender enough. You might want to braise it a little more in some stock with cumin, oregano and cilantro for a bit, or even a little bit of salsa. We are having another Mexican fiesta tomorrow. Here is a tried and true from e. in s.f.

* Exported from MasterCook *

Ropa Vieja

Recipe By :e. in SF
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 onion -- finely chopped
4 cloves garlic -- minced
3 serrano pepper -- seeded and minced
1 1/4 cups tomatoes -- finely chopped
Meat from stock -- shredded
1/4 cup beef broth
1/4 teaspoon dried Mexican oregano
2 tablespoons roughly chopped cilantro

Heat olive oil in a large sauté pan. Add onion and sauté until translucent. Add garlic and stir until fragrant. Add the tomatoes and chiles, cook over fairly high heat for about three minutes. Add the meat, broth, and oregano. Salt to taste. Cook over medium heat, stirring from time to time for about five minutes. Add the cilantro and continue cooking and stirring until the mixture is almost dry. This makes a really excellent filling for tacos or burritos.

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