Well, the Ropa Vieja turned out amazing, and even better once I strained the beef stock
and added the onions that had helped make it so good and put them into the Ropa. Beef stock is in the refer, I will remove the congealed fat cap tomorrow. Instead of making the Beef Stroganoff, I am making the Burgundy Beef Stew and using some of the beef stock in it. Only because I bought mushrooms and need to get them used while they are still beautiful.
It was fun and thanks to my hubby who did the clean up of the pots and pans, made it even more so. If you want the recipe, or can't find it in the Old Gail's, I am doing this project for Linda Stradley, and will be sending it to her site, giving credit to E of San Francisco. There will be a few pictures, of course, and the entire project for the stock, Ropa, and beef bourguignon.
I bought really good beef shanks from our local meat shop, six pounds and very meaty. The tedious part is, once cooked, taking off all the fat and other stuff from the meat prior to shredding it. I cut the fat it up into small pieces and it will go into our two doggies food as special treats for them. I only used some of the fat for them, the rest is gristle and marrow I pulled from the inside of the shank bone. They are going to love me forever!
