![]() They all shook their heads and said that, hands down, the best choice for slow-cooked shredded beef was chuck. All three raised their eyebrows and asked me why on earth I’d want flank steak for that. First I wanted to see their reaction when I told them I was looking for flank steak for a low and slow-cooked dish. So I went to three different butcher shops and chatted with their butchers. But I wasn’t willing to sacrifice tenderness, flavor or cost for the sake of having long shreds of beef. But in recent years the price has sky-rocketed and in many places is double the cost of chuck.īut flank still continues to be used in nearly all ropa vieja recipes out of tradition because of its shape – the grains of the cut yield long strands of shredded beef resembling the dish’s namesake, torn clothing.įlank steak is unique in that respect with those long tough strands. For all of these reasons flank steak used to be one of the cheaper cuts of beef. It’s not the best choice for braising or slow cooking because without the fat content and connective tissue it dries out during the cooking process. That piqued my curiosity because here’s the thing: Flank steak is from the bottom hard-working muscle area of the cow (ie, very lean/very little fat) so it not only has less flavor than some other cuts of beef, it’s also notoriously tough.īecause of its low fat content, flank steak is best suited to very quick, high heat cooking, like grilling. Have a look around the internet at all the ropa vieja recipes and virtually all of them call for flank. Traditionally Ropa Vieja is made with flank steak. Added to that are zesty bell peppers, caramelized onions, and to that we’re going to add some additional ingredients and spices that will make your taste buds sing with joy! What is the Best Cut of Beef for Ropa Vieja? This dish was later taken to Cuba where the Cubans made it their own.Ĭentral in this dish are beef and tomatoes, both naturally umami-rich ingredients. ![]() Traditionally it was a way to stretch the leftovers of stews such as puchero or cocida, both of which are garbanzo-based dishes as is the original Spanish version of Ropa Vieja. ![]() This dish dates back to the Middle Ages of Spanish Sephardi, a loose adaptation of a dish that remains popular in southern and central Spain. So popular in fact that it’s one of the country’s designated national dishes. From the Spanish term for “old clothes”, this is one of Cuba’s most popular and beloved dishes. Shredded beef and vegetables that resemble a heap of colorful rags – that’s Ropa Vieja. Make a double batch while you’re at it and you’ll be glad you have the leftovers! The ultimate version of one of Cuba’s most famous dishes, this Ropa Vieja recipe is positively PACKED with flavor!! A myriad of flavorful ingredients and spices come together to make this dish truly unforgettable.
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