Description
Ropa Vieja is a Cuban dish made with shredded beef that has been slowly cooked with onions, peppers, olives, tomato sauce, and spices like cumin and oregano.
Equipment
Instant Pot
Ingredients
Beef Seasoning:
2poundsflank steak, cut into large pieces
2teaspoonskosher salt
1 1/2teaspoonsSazon, or 1 store bought packet Goya or Badia Sazon con culantro & achiote
1teaspoondried oregano
1teaspoongarlic powder
1 1/2teaspoonscumin
1/4teaspoonblack pepper
For the pot:
1/2cuptomato paste, from 1 can
1/3cupdry white wine, or use more broth
2 1/2cupschicken broth
1teaspoonolive oil
1large yellow or white onion, not sweet, sliced
1/2green bell pepper, sliced thin
1/2red bell pepper, sliced thin
4-6garlic cloves, cut into quarters
1large carrot, cut into 1” inch pieces
1/2cupgreen pitted olives, sliced
2large bay leaves
3tablespoonscilantro, chopped (optional)
Instructions
Instant Pot Method:
Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
- In a medium bowl whisk together tomato paste, white wine and chicken broth.
- Press saute and add the oil in the instant pot, add the onions, bell peppers and garlic. Saute 3 to 4 minutes stirring, until softened then press cancel.
- Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).
Pour the tomato sauce over the meat, cover and close the pressure cooker.
- Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.
Shred the beef in the pot and discard the bay leaves.
Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.
Stove Top Method:
Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).
- Heat a large Dutch oven and add the oil, onions, bell peppers and garlic. Saute over medium-high heat 3 to 4 minutes stirring, until softened.
- Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).
- Pour the tomato sauce mixture over the meat, bring to a boil and cover.
- Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.
Shred the beef in the pot and discard the bay leaves.
Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.
Last Step:
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