Ropa Vieja (Cuban Braised Shredded Beef)

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Tender yet hearty strands make ropa vieja stand out from other Latin braised beef dishes. But to get the texture just right, we had to start with an unusual cut.

SERVES 6 to 8

TIME 3 hours

has video

WHY THIS RECIPE WORKS

Traditional ropa vieja recipes require making a beef stock and then using the meat and some of the liquid to make a separate sauté with onion and pepper slices and spices. To simplify this process, we combined the two cooking methods into t...

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