A ropa vieja with better beefy flavor and more efficient prep.
Is there such a thing as too much fun? Too much wonder? Too much euphoria? What about too much flavor? It's easy to assume you can't have too much of a good thing, but with flavor, at least, that's an idea that can lead you straight off a cliff.
What I had to decide was whether this was an approach that needed to be changed. Was it a mistake to poach the beef separately, then not use most of that beefy broth? Could I switch to a more flavorful cut of beef? And would smacking the dish with some umami bombs improve it? On its face, this seems like an absolutely terrible idea. Why not switch to a cut marbled with collagen and fat, one that's? Well, you could. You could use skirt steak, or, better yet, brisket, which has long muscle fibers similar to flank. Or go straight for the kill with a truly stew-worthy cut, like beef chuck or short ribs.
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