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Cuban Ropa Vieja
September 18, 2006

This came out great. I served it with black beans, white rice, and maduros (sweet plantains). I did however only give it a 4 because I did make some adjustments to make it come out more flavorful. First, I made sure to season and marinade the beef the night before. I seasoned the meat with a badia complete season (used often in hispanic dishes) and some badia chimmichuri sauce. I then sprinkled it with garlic salt and rubbed some more minced garlic as well. I then wrapped the beef in saran wrap to sit over night. In the morning I tossed the remaining ingridients as listed and went to work. It came out wonderfully seasoned and not at all bland like other reviews said. I will definetly make this again. Thanks!

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