Our version of Cuban ropa vieja eliminates the two-pot approach, for better beefy flavor and more efficient prep.
Eliminating the classic recipe's two-pot approach ensures all the beefy flavor finds its way into the final dish.Cooking the stew in an oven allows surface browning to add even more depth of flavor.
This is the question I wrestled with as I worked on my own recipe for ropa vieja, the Cuban dish of tender shredded beef in a sauce with tomatoes, onions, and peppers. I started my testing by making the dish the way most recipes say to: simmering the beef in water with aromatic vegetables, then making a quick sauce of onions, peppers, and tomatoes on the side.
The result is a recipe that strikes a balance between capturing as much built-in flavor as possible, while not straying too far from the spirit of the dish simply because we can. This is a ropa vieja that's as rich and beefy as it should be, without going for the nuclear option.You might not think lean flank steak would be the best choice of beef for a long-cooked stew, but ropa vieja proves otherwise.
The truth, though, is that you don't need to. I wouldn't object to a ropa vieja made with brisket, but it's not a necessary improvement, and the reason has everything to do with the fact that the recipe has you shred the beef.
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