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In Mexico, picadillo is made with shredded beef. Quesadilla [5] Ropa vieja (old clothes) [7] originated in the Canary Islands and is typically a shredded flank, brisket or skirt steak in a tomato sauce base. Salpicon is a salad that includes shredded beef and is common in Mexico. [8] Sandwiches [4] Tacos are sometimes prepared with shredded ...
In Cuba, Puerto Rico, and Panama, carne mechada is known as "ropa vieja" ("old clothes"). [6] Its preparation in these countries resembles that of Venezuela and Colombia: a flank steak or brisket that is simmered in a tomato-based sauce with onions, and peppers. It is usually served with yellow or white rice, black beans, and fried plantains ...
Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef [1] and tomatoes with a sofrito base. [2] Originating in Spain, it is known today as one of the national dishes of Cuba. [3]
Ropa Vieja This classic Cuban dish is made from shredded beef (in this case flank steak) that's slow cooked with peppers, tomatoes, and warm, smoky spices. You can serve with rice, beans, and ...
Known as the national dish of Cuba, ropa vieja is a classic beef stew featuring shredded flank steak tossed in a flavorful sauce of tomato, onion, and pepper.
Put the brisket in the pot, fat side up, and rub the garlic-oregano mixture all over it. Cover and refrigerate overnight. Add the broth and water to the casserole; the brisket should be submerged. Bring to a boil. Cover, reduce the heat to moderately low and simmer for about 3 1/2 hours, turning the brisket halfway, until the meat is very tender.
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1 boneless beef brisket (about 3 pounds); 1 small head cabbage (about 1 pound), cut into 8 wedges; 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces; 1 large onion, cut into 8 wedges