Marinated brisket in beer & wine. Served on fried green plantains

In a large bowl, combine the brisket, beer, red wine, minced garlic cloves, chopped onion, cumin, oregano, salt, black pepper, and bay leaves. Mix well to coat the brisket evenly. Cover and refrigerate for at least 4 hours, preferably overnight.

Marinate the Brisket

Preheat your oven to 300°F (150°C). Place the marinated brisket in a roasting pan and cover with foil. Bake in the preheated oven for 3-4 hours, or until the brisket is tender and easily shredded with a fork.

Cook the Brisket

Remove the brisket from the oven and let it rest for 15-20 minutes. Shred the beef with two forks and return it to the cooking juices in the pan. Stir to combine.

Shred the Beef

Peel the green plantains and slice them into 1-inch thick pieces.

Prepare the Plantains

In a large skillet, heat the vegetable oil over medium heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the sliced plantains to the hot oil in batches. Fry each side for about 3-4 minutes or until golden brown. Remove the plantains and drain on paper towels.

Fry the Plantains

Sprinkle the fried plantains with salt to taste while they are still warm.

Season the Plantains

Brisket

Beer

Red wine

Garlic cloves

Onion

Cumin

Oregano

Salt

Black pepper

Bay leaves

Green plantains

Vegetable oil

Ropa Vieja

Make Ropa Vieja Recipe in just 4h . Marinated brisket in beer & wine. Served on fried green plantains

Ropa Vieja Recipe

Frequently paired with

Local Coupons