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2½ quarts
Easy
By Beverly Cox and Martin Jacobs
Published 2006
Beef broth is the base for traditional Cuban dishes like ajiaco and ropa vieja. Though some home cooks skip the step of browning the beef bones and vegetables, chefs like our friend Eduardo know that browning gives this broth a deep amber color and rich, full flavor. This recipe also yields the beef for Ropa Vieja de Raquel (Raquel’s Shredded Beef).