- Prep time
- 30 minutes PT30M
- Cook time
- 20 minutes PT20M
- 6-8 servings
Bold, flavorful and easy to make, this traditional Cuban stew is a delicious way to use up leftover brisket.
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- ½ yellow onion, julienned
- 7 cloves garlic, minced
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- ¼ cup chopped oregano
- 2 tablespoons tomato paste
- 1 cup white wine
- 1 cup chicken stock
- 3 cups tomato puree
- ½ cup green olives, rough chopped
- 1 carrot, julienned
- 2 pounds beef brisket, cooked and shredded
- Salt and pepper to taste
Heat a large sauté pan or Dutch oven on medium-high heat.
Add olive oil and sauté peppers, onion and garlic until soft. Add cumin, both paprikas and oregano and continue to cook for approximately 1 minute. Add tomato paste and cook for 1 more minute.
Deglaze with white wine and chicken stock and bring to a simmer. Add tomato puree, olives and carrot and bring to a simmer. Simmer for 5 minutes, then add shredded beef brisket. Bring back to a simmer to heat brisket through and adjust seasoning to taste with salt and black pepper.
Serve over rice with cilantro and lime wedges.