Ropa Vieja (Cuban Beef)
Translated to "old clothes," which it's said to resemble, this beloved Cuban braised beef dish features strips of beef and peppers stewed in a boldy seasoned tomato-based sauce. Use beef flank if possible, as it produces the most stylish shreds. Begin by browning the steaks, then sauteeing red onion and spices - from cumin, to paprika, to allspice - in the fond. White wine, tomato sauce, and chicken broth are then introduced as the braising liquid. For best flavor absorption and texture, Chef John advises cooking the beef until barely tender, then chilling, tearing, and finishing it in the sauce, along with the peppers, rather than cooking it all in one go. Get the recipe for Chef John's Ropa Vieja (Cuban Beef).