u/NewTypeDilemna

Hello All,

I'm pre-prepping my skirt steak by letting it sit with some salt and pepper, then cutting it up into pieces. At that point I'm following the same steps as seen in this recipe.

https://www.seriouseats.com/ropa-vieja-cuban-latin-american-beef-stew-recipe

After an hour and 30 minutes it is still tough and will not shred easily. Am I doing something wrong?