Cuban Ropa Vieja
⏱️ Prep: 15 min🍳 Cook: 55 min
Ingredients
| 2.67 lb | 1.2 kg | beef flank steak |
| — | kosher salt and ground black pepper to taste | |
| 4.67 cup | 1.1 l | water |
| 3 | bay leaves | |
| 0.33 cup | 79 ml | canola oil |
| 1.33 | yellow onions, halved and thinly sliced | |
| 1.33 | green bell peppers, thinly sliced | |
| 1.33 | red bell peppers, thinly sliced | |
| 0.33 cup | 79 ml | minced garlic |
| 1.25 tsp | 6.3 ml | dried oregano |
| 1.25 tsp | 6.3 ml | ground cumin |
| 1.33 cup | 320 ml | tomato sauce |
| 1.33 cup | 320 ml | dry red wine (Pinot Noir works well) |
| 4 tsp | 20 ml | white vinegar |
Instructions
Servings: 2, 4, 6, 8 or 10. Ready in: 1hr 25min. Prep time: 15min. Cook time: 55min.
- Season flank steak with salt and black pepper.
- Pour water into pressure cooker; add seasoned flank steak and bay leaves.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 35 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure. Press Cancel.
- Transfer flank steak to a cutting board to cool for about 5 minutes before shredding the beef into 1/2- to 1-inch pieces.
- Drain pressure cooker, reserving 1 cup liquid and bay leaves.
- Heat canola oil in the pressure cooker on Sauté on Normal. Cook and stir onion, green bell pepper, red bell pepper, garlic, oregano, and cumin together in hot oil until vegetables are soft and fragrant, about 5 minutes.
- Stir tomato sauce, red wine, and reserved liquid and bay leaves with the vegetables mixture. Return shredded beef to the pot with vinegar; season with salt and black pepper.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 15 minutes on High pressure.
- Allow pressure to release naturally for 10 minutes, then set steam vent to Venting to quick-release remaining pressure.
Mealthy Tip: The origin of this classic Caribbean dish is actually from the Canary Islands off the coast of North Africa. The original version of Ropa Vieja was a creative use for leftovers, but later became a shredded meat dish. In the Canary Islands it is often prepared with garbanzo beans.