Ropa Vieja (Gluten-Free)

Ingredients

• about 910 g Beef brisket
• 1 large Onion
• 2 medium Bell peppers
• 4 cloves Garlic
• about 425 g Tomato sauce
• 1 cup Beef broth
• 2 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Cumin
• 1 teaspoon Oregano
• 1 Bay leaf
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 cups Gluten-free white rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rub the about 910 g of beef brisket evenly with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, reaching approximately 205°C (200°C). Carefully place the seasoned about 910 g of beef brisket into the hot oil and sear it for 2 to 3 minutes on each side, until all sides are deeply browned.
3. 3Carefully remove the seared about 910 g of beef brisket from the pot and set it aside on a plate. Add the 1 large onion, cut into 1.27 cm pieces, and the 2 medium bell peppers, cut into 1.27 cm pieces, to the pot; sauté them over medium heat, approximately 150°C, for 5 minutes, until softened. Stir in the 4 cloves of garlic, minced, and cook for 1 minute more, until fragrant.
4. 4Pour the about 425 g of tomato sauce, the 1 cup of beef broth, and the 2 tablespoons of red wine vinegar into the pot. Add the 1 teaspoon of cumin, the 1 teaspoon of oregano, and the 1 bay leaf. Stir all ingredients together and bring the liquid to a gentle simmer.
5. 5Return the seared about 910 g of beef brisket to the pot, ensuring it is mostly submerged in the sauce. Cover the pot tightly with a lid, reduce the heat to low, approximately 95°C, and let it simmer for 3 to 4 hours, or until the beef is very tender and can be easily pulled apart with two forks.
6. 6Carefully remove the cooked about 910 g of beef brisket from the pot and place it on a cutting board. Using two forks, shred the beef into bite-sized pieces, approximately 2.54 cm long. Return the shredded beef to the sauce in the pot and stir it thoroughly to combine.
7. 7While the beef is simmering, prepare the 2 cups of gluten-free white rice. In a medium saucepan, bring the rice to a boil over high heat with enough liquid to cover it, then reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the cooked rice with a fork.
8. 8Serve the shredded beef mixture directly over the prepared 2 cups of gluten-free white rice.

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