Description
This Ropa Vieja is made with beef round bottom, bell pepper, onions, garlic, white wine, beef broth, spices and pressure cooked to perfection.
Ingredients
Scale
- 2 pounds Beef Round Bottom, cut up into 1 inch cubes
- 2 tablespoons extra olive oil
- 1 onion, chopped
- 2 red bell peppers, chopped
- 8 garlic cloves, finely grated
- 1/2 cup dry white wine
- 1 cup beef broth
- 1 (4 oz) can tomato sauce
- 1 tablespoon sherry vinegar
- 4 teaspoons paprika
- 1 tablespoon oregano
- 2 teaspoons ground cumin
- Salt and pepper, as desired
- 2 bay leaves
- 1/2 cup olive stuffed with pimientos, sliced
- 1/4 cup chopped cilantro
- Salt and pepper as desired
Instructions
- Start by hitting the sauté button for 8 minutes, add oil and wait for it to shimmer. Toss in the onions and bell peppers and toss for 4-6 minutes, until soft.
- Stir in the garlic and stir until fragrant, about 1 minute.
- Add the beef and sear for 3-4 minutes, turning frequently.
- Shut off saute function. Pour the white wine, vinegar and toss for 2 minutes. Add the beef broth.
- Sprinkle in the paprika, oregano, ground cumin, pepper, salt, 2 bay leaves and stir well.
- Pressure cook on high for 90 minutes.
- With tongs, remove the meat and place into a large bowl. Add the olives and cilantro and toss. There is enough salt in the olives but you can salt to taste.
Notes
- Sear the beef: Before pressure cooking, take the time to sear the beef in the Instant Pot using the sauté function. This step helps develop rich flavors and adds a lovely brown crust to the meat.
- Layer the ingredients properly: Layer the ingredients in the Instant Pot strategically. Start with the seared beef at the bottom, followed by the vegetables and spices. This ensures even distribution of flavors and prevents the ingredients from sticking to the pot.
- Use low-sodium broth: If using store-bought broth, opt for low-sodium or unsalted varieties. This allows you to have better control over the saltiness of the final dish since other seasonings already contain salt.
- Let it rest: Once the Instant Pot cooking is complete, allow the pressure to release naturally for about 10-15 minutes before performing a quick release. This resting time allows the flavors to meld together and ensures tender, juicy meat.
- Shred the beef properly: When shredding the beef, use two forks or meat claws to pull it apart. This technique helps create those classic "ropa vieja" thread-like strands and allows the meat to absorb more of the delicious sauce.
- Reduce the sauce: After removing the shredded beef, switch the Instant Pot to the sauté function and let the sauce simmer for a few minutes. This helps thicken the sauce and intensify the flavors before serving.
- Adjust seasoning at the end: Taste the sauce before serving and adjust the seasoning if necessary. You can add more salt, pepper, or any other spices to achieve the desired flavor profile.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Cuban
