Usually this meal is made with flank steak, which is lean and has long, shreddy fibers, and is how the meal made the name “old clothing.” It’s the conventional option, however we discover it can be a bit hard, even after it’s braised for a long period of time. We choose chuck roast for its inflammation, fat, and richness, however at the end of the day, this will be excellent with whatever you have on hand. Serve with maduros (fried sweet plantains) and Cuban-style black beans.

Continue reading “Ropa Vieja” →