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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
5 tablespoons oil |
2 1/2 pounds brisket, cut into strips |
2 1/2 teaspoons minced garlic |
1 large onion, diced |
1 green pepper, diced |
1 red pepper, diced |
1 yellow pepper, diced |
1/4 teaspoon black pepper |
3 ounces your favorite latino seasoning, such as goya sazon |
3 ounces sofrito sauce |
white rice, for serving |
black or red beans, for serving |
Directions:
1. Heat 3 tablespoons of the oil in a skillet over medium heat and brown the brisket on all sides. Remove the meat from the skillet, and add the remaining 2 tablespoons oil. Stir in the garlic, onions and peppers and cook until translucent. Stir in the black pepper, browned meat, 1 cup water, seasoning and sofrito sauce. Simmer until the meat is tender and shreds easily, about 1 hour. Serve on top of white rice with beans.
2. Cook's Note: A pressure cooker can be used to accelerate the cooking time of the brisket.
3. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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