Ropa Vieja Pressure Pot Food

BOBBY FLAY'S INSTANT POT ROPA VIEJA = TENDER SHREDDED BEEF IN HALF THE TIME

Steps:

• Combine 1 tablespoon salt, 1 teaspoon black pepper, the cumin, and coriander in a small bowl
• Season the meat on both sides with the spice rub, making sure to rub the spices in completely
• Heat 2 tablespoons of the oil in a large high-sided sauté pan over high heat until it begins to shimmer
• Working in batches, add the meat to the hot oil and sear until golden brown on all sides, about 8 minutes
• Remove using a slotted spoon and transfer the meat to a pressure cooker (You can also use sauté mode for this step if using an Instant Pot-remove from Instant Pot and reserve at the end of this step)
• Add the remaining 1 tablespoon oil to the pan (or continue on sauté mode if using Instant Pot) , if needed, and add the onion, bell pepper, and poblano
• Cook, stirring occasionally, until soft, about 4 minutes
• Add the garlic and cook for 1 minute more
• Add the sherry and cook until reduced by half, about 5 minutes
• Add 2 cups of the stock and bring to a boil
• Carefully pour the hot mixture over the beef in the pressure cooker and sprinkle the raisins around the pot
• Put the lid on and follow the manufacturer's directions to bring it to pressure
• Cook the roast until fork-tender, about 40 minutes
• Transfer the beef to a cutting board, loosely tent with foil, and let rest for 15 minutes
• Transfer the contents of the pressure cooker to a large saucepan and add the remaining 1 cup stock, the olives, and capers
• Bring to a boil and cook until slightly reduced
• Remove from the heat and add the lime juice and chopped cilantro
• Carefully shred the meat by pulling it apart into long fibers with two forks
• Add the meat to the sauce and stir to heat through
• Serve with coconut-scallion rice or tortillas

INSTANT POT ROPA VIEJA

Steps:

• Set the Instant Pot to sauté and add the oil. Brown the meat on both sides, then set aside. Sauté the onion and peppers for about 5 minutes. Stir in the garlic, oregano, paprika, ground cumin, and bay leaf and switch off the heat.
• Deglaze the bottom of the Instant Pot insert with the white wine, then stir in tomato sauce and beef broth before returning the beef to the pot.
• Seal and cook at high pressure for 37 minutes. When done, allow for a natural pressure release.
• Remove the beef and shred with a fork before returning it to the Instant Pot and adding the olives and lime juice.
• Adjust seasonings as needed and serve.

ROPA VIEJA

Steps:

• Preheat the oven to 350 degrees.
• Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
• Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
• Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
• Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
• Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
• Serve with white rice and black beans.

PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)

Steps:

• Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
• Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
• When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
• Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
• When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.

ROPA VIEJA- PRESSURE POT

Steps:

• Heat the oil.
• Season beef with pepper, cumin, salt and garlic salt.
• Brown meat and add garlic and onions.
• Add Rotel and water and chicken bouillon, let it boil.
• When it is boiling put the lit on the pressure pot and let it in there for 30 minutes.
• Serve with withe rice.

ROPA VIEJA POT PIES WITH PEPPER JACK BISCUITS

Steps:

• ROPA VIEJA:.
• Line a baking sheet with foil.
• Saute bacon in a large saucepan or Dutch oven over medium-high heat until crisp, 8 minutes.
• Transfer to a paper towel-lined plate and set aside.
• Saute onion, bell peppers, chiles and garlic in bacon drippings until beginning to brown, 8 minutes; transfer to a bowl and set aside.
• Cut flank steak into thirds and sear until browned, about 5 minutes per side.
• Stir in beer, such as lager, broth, and seasonings; bring to a boil, reduce heat to medium-low and simmer covered 45 minutes.
• Remove steak from pan, shred with 2 forks, and set aside.
• Whisk masa into broth, bring to a boil and simmer to thicken slightly, 10 minutes.
• Stir in reserved beef, vegetables, & bacon with remaining ingredients.
• Divide filling among six 2-cup ovenprook dishes or ramekins, transfer dishes to prepared baking sheet and top with biscuit topping.
• PEPPER JACK BISCUITS:.
• Preheat oven to 400ºF.
• Whisk flour, masa, baking powder, baking soda and salt together in a bowl until combined.
• Cut in butter until pea-sized using a pastry blender(or two knives), then stir in cheese and scallions.
• Blend milk and sour cream in a sma;; bowl, then stir into flour mixture just untilcombined.
• Top each pot pie with 3 golf ball-sized scoops of biscuit topping.
• Bake until biscuits are golden and a toothpick inserted in the center comes out clean, 30-35 minutes.
• Let stand 10 minutes before serving to set up.