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Mar 22, 2007 05:47 AM

Cut of beef to use for ropa vieja?

Besides flank or skirt steak, what cuts of beef would be appropriate for ropa vieja?

We purchased a 1/4 cow not long ago, and I'd like to use the cuts of meat that we already have (we didn't get any flank or skirt). Would a chuck roast or arm roast work?


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  1. Chuck would shred well with long braising.

    1. Brisket works wonderfully. I've found it best to cool the broth and skim off the fat.

      What are your suggestions for a very flavorful result?