4 to 5 lb. corned beef
1 whole cabbage head
1/2 cup homemade sofrito
9 olives, halved
salt, pepper, adobo, packet of sazon
1 garlic clove, mashed and minced
1/2 can tomato sauce
enough water to cook meat in

Wash and season beef and put in fridge overnight. Remove from fridge 1 hour before cooking.

In a pot, add a little olive oil and sauté sofrito and garlic for a minute. Add meat and turn over a few times to get sofrito mixture on both sides. Add remaining ingredients except cabbage and cook for 2 1/2 to 3 hours.

Note: Keep an eye on water level when cooking this long to avoid meat burning.

After meat has cooked, add cabbage that you have cut into large chunks. Make sure there is enough water to cook cabbage and cook another 30 minutes. Remove meat and let rest before carving. Place pieces of cabbage around sliced meat.

If there is alot of stock left, turn up heat and reduce to make gravy, otherwise save stock to make another dish. Serve with white rice.

Submitted by: Andy Natal