Cuban Ropa Vieja

Recipe Directions

1. For best results, take the brisket out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the brisket longer than this recipe card indicates.
2. Pour the jasmine rice (a) into a small saucepot. Add 1/2 cup of water (for each serving you are preparing) to the rice. Put the saucepot over medium-high heat and bring up to a simmer. Do not stir. Once simmering, stir the rice three times and then turn down to medium-low. Cover with a lid or foil and cook for 10-12 minutes.
3. When the rice has finished cooking, turn the heat down to low and add the black beans (b) to the pot. Cover with the lid or foil and let them steam together for 4-5 minutes.
4. While the rice and beans are cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Cut open the package of braised brisket (c) and place in the pan. Season with a pinch of salt and pepper. Use a wooden spoon to break the meat up into bite-sized pieces. Cook for 4 minutes, stirring occasionally. Then turn the heat down to low and keep it warm until the rice and beans are ready.
5. While the brisket is cooking, cut the avocado (d) in half length-wise by piercing the avocado with a paring knife until you hit the pit. Then run your knife along one side. Turn the avocado over and repeat. To open the avocado
6. hold it in both hands and twist each hand in opposite directions. Remove the pit. Pick up one half and cut 1/2 inch thick slices, without cutting through the skin. Use a spoon to scoop the avocado slices out. Insert the edge of the spoon between the skin and flesh of the avocado and scoop all the way around. Place the slices on a plate.
7. When the rice and beans are ready, spoon on to your serving plates. Spoon the braised brisket over the rice. Add a few slices of avocado and crispy plantains (e) on top. Drizzle the cuban hot sauce (f) over the dish to suit your taste.