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.
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...