Ropa Viejo Cuban Pulled Beef Via Pressure Cooker Food

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.

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

SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.

CUBAN ROPA VIEJA... SO GOOD!

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

CUBAN SHREDDED BEEF ROPA VIEJA

Steps:

• 1. In a large skillet or pot, place 6 cups of 2 lbs of flank steak, beef broth, vegetable oil, cloves, garlic, cumin, fresh cilantro, bay leafs,, and salt to taste. Bring to boil, reduce heat, and simmer for 2 hours, until beef is tender.
• 2. Remove from meat from heat and reserve broth. Once meat has cooled down, shred and reserve.
• 3.Heat the oil in a 10-inch skillet over medium heat. Add the onions, red and green bell pepper. Sauté until the onions become translucent.
• 4. Add the garlic, salt and continue to cook for about 2 additional minutes. Add the tomato puree and 1 cup of reserved broth, bring to a boil, and then reduce to a simmer.
• 5.Stir in the shredded beef, reduce the heat to low, and cook, covered, for 15-20 minutes.
• 6. Adjust seasonings to taste. Serve with white rice, black beans and fried plantains.

CUBAN ROPA VIEJA

Steps:

• Heat vegetable oil in a large skillet over medium-high heat.
• Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to slow cooker.
• Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar.
• Stir until well blendedl.
• Cover, and cook on High for 4 hours, or on Low for up to 10 hours.
• When ready to serve, shred meat, and serve with tortillas or rice.