Ropa Vieja
Beef chuck and pearl onions slowly braised in a Latin-style vegetable broth until tender, served over risotto and garnished with Italian flat-leaf parsley.
Ingreadient
| 6 oz | Latin-style Vegetable Broth |
| 4 oz | Risotto, partially cooked |
| 2 oz | Beef, chuck, braised, chunks |
| 2 oz | Onions, pearl, roasted |
| 1 tsp | Parsley, Italian-flat leaf, chopped, fine |
Direction
- Once the broth comes to a boil, add the rice and cook for 1-3 minutes or until broth has absorbed most of the broth.
- Add the beef and lower the heat, warming the beef gently without breaking the beef up too much.
- Cook until the broth and rice have developed a creamy texture, adding the onions and herbs at the end to warm them through. This will add deeper flavor and varied textures. If the mixture gets too dry, then add some more broth to the pot until you get the desired end consistency. No need for extra spices as the broth is fully seasoned for in line usage during service pickup.
- Place the finished rice mixture in desired service plate.
- Serve immediately.
