From my dear friend Robin...
Ropa Vieja
About 3 lb. brisket, brown well with one sliced onion in olive oil. (leave fat on the brisket)
Throw in crockpot with:
2 cans tomato sauce
5 cloves crushed garlic
2 bay leaves
2 chopped green peppers
1 c dry red wine
1 T cumin
Cook on low until the meat can be shredded.
I usually cook it the day before, stick it in the fridge, and then skim the fat off the top, take the fat off the meat and shred the meat and put it back in the sauce. Sometimes I make black beans to go with it too. And, of course, rice. :-)
I hope you enjoy!
-J
