Lizard or Murillo.
Within the cuts of beef, this is king for the “sudados”, although many people also use it in soups such as “sancochos”. This cut of meat comes from the front, under the breast. Its texture is hard and fibrous.
Sancocho, generic name given to a popular, very succulent stew, made from broth and different ingredients depending on the region; It may contain, among others, beef, pork, fish or chicken, cassava, chili, onion, potato, and plantain.
The soup looks divine, and I do have a particular Jamaican soup that I make that this one reminds me of.
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