Reviewed: May 21, 2013

VERY VERY Good. Don't neglect to make time to shred and place back in broth.

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Reviewer:

Tiffany Brenner

Reviewed: Feb. 18, 2013

Followed the recipe exactly and it was quite good.

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Reviewer:

Auntie Mame

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Aug. 1, 2012

Super simple and super flavorful.

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Reviewer:

Chata

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Rota, Andalucia, Spain

Reviewed: May 9, 2012

This was pretty tasty. I will be making it again but maybe adding some more heat. I made as directed and served over white rice. Very easy too!

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Reviewer:

Chicken143

Cooking Level: Intermediate

Reviewed: May 8, 2012

Delicious! I also was apprehensive about such little liquid but it came out tender and so flavorful. I put it over brown rice and it was a hit!

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Reviewer:

jhulsh

Cooking Level: Expert

Living In: Lockport, New York, USA

Reviewed: May 8, 2012

Delicious...

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Reviewer:

Elizabeth Swiatek

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

Not one of my favorite tastes.

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Reviewer:

K--

Cooking Level: Expert

Home Town: Fairborn, Ohio, USA

Living In: Middletown, Ohio, USA

Reviewed: Mar. 9, 2012

Not the Ropa Vieja I came to love living in South Florida.

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Reviewer:

SpleenSpeck

Reviewed: Mar. 6, 2012

Delicious! After reading some of the reviews...I only used half of the can of tomato paste and added a quarter cup more of the red wine vinegar. I also added a chopped up jalapeno. I only used a pinch of salt and pepper and the flavors from the peppers and onions after slow cooking for 8 hours were perfection! I served it on top of a tostada shell with chopped lettuce, shredded cheese and sour cream. My party guests loved it!

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Reviewer:

LeleiB

Reviewed: Jan. 16, 2012

This is good but I add a few white potatoes , a few tablespoons of Goya Capers & Olives and chopped cilantro and a cup of Burgundy wine. The meat is so delicious and tender. I serve it over white rice.

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