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Recipe Reviews 1 review
Ropa Vieja (Cuban Meat Stew)
I've had ropa viega before and this was way better. I was a little skectical of using 3C water so I added 2 and when I lifted the cover to the pot, there was still a lot of liquid left. So during the last half hour as I was shredding the beef, I let the sauce simmer to thicken up and gain flavor (I didnt want a soupy texture) and it came out great. I also used a large beef broth goya cube. AND BTW, this recipe doesnt mention which sofrito to use. Theres a cilantro based and a tomato based. I used a little bit of both but since there was already a tomato flavor from the tomato sauce, the cilantro is fine since you should add some fresh cilantro anyway at the end. *Attached a pic 12/26/11*

6 users found this review helpful
Reviewed On: Dec. 26, 2011

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