I realize flank steak is a cut that is traditionally cooked very quickly with high heat, cut against the grain, and served medium rare - I love it that way... but I want to try it in the "ropa vieja" style where it is boiled (usually in seasoned water), and then shredded and served along with rice or other accompaniments.
A few questions:
- when using the boiling/braising method, should this be a hard boil or steady simmer?
- using this method, can the meat be easily over-cooked? Or is using this method more forgiving as if I were braising pork shoulder?
- I've seen time-ranges around 1-2 hours, I'm guessing the indication I'm looking for is that the meat is tender/falling-apart, right?