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Old 10-23-2013, 08:01 AM   #21
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Originally Posted by Harry Cobean View Post
are you crazy man?....the beans are the best bit!!

Shh! We had the chili with or without the beans discussion a few weeks ago. You could be shot if you take the wrong side!

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Old 10-23-2013, 11:57 AM   #22
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Originally Posted by CraigC View Post
This is a very stylized version, but consider the chef! There are many less involved recipes. One is from "Memories of a Cuban Kitchen" by Mary Urrita Rundleman (sp).

Vaca Frita with a Tropical Tuber Hash Cake and Caramelized Onions Recipe : : Recipes : Food Network
Sounds great. Sounds just like ropa veja. I like skirt steak. I think it is under appreciated.

I like marinated grilled skirt steak as it is, or used in fajitas. It is quite tender if cooked quicly and cooked rare to medium rare. Very tasty!

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Old 10-23-2013, 12:41 PM   #23
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Originally Posted by Roll_Bones View Post
Sounds great. Sounds just like ropa veja.
No, not at all. Ropa vieja is cooked shredded meat slow stewed with a sofrito plus tomatos, green pepper strips, sometimes pimientos/olives and other things for a long period of time.

Vaca frita on the other hand is cooked shredded meat that is marinated in basically a mojo and then quickly fried over high heat.

Totally different flavor profiles and textures. The only similarity is that they both start with shredded beef.
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Old 10-23-2013, 02:36 PM   #24
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Got it. Thanks.

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chili, brisket

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