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Cuban Ropa Vieja
April 27, 2006

We thought this was average in taste. I cooked this on high for 4 1/2 hours, after which it still wasn't as tender as I was hoping and was quite chewy. I agree that it could use some salt and I suggest using a boneless chuck roast rather than flank steak (cooking on low for 8 hrs), which I personally think would yield a much better result. It has potential!

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