Ropa Vieja (Instant Pot or Dutch Oven)
Ropa Vieja is a traditional Cuban delicacy featuring tender, shredded beef that has been simmered to perfection alongside a medley of onions, bell peppers, olives, and a rich tomato sauce, all enhanced with aromatic spices such as cumin and oregano.
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Ingredients
- 2 pounds flank steak
- 1 1/2 teaspoons Sazon
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 1/2 teaspoons cumin
- 1/4 teaspoon black pepper
- 1/2 cup tomato paste
- 1/3 cup dry white wine
- 2 1/2 cups chicken broth
- 1 teaspoon olive oil
- 1 large yellow or white onion
- 1/2 green bell pepper
- 1/2 red bell pepper
- 4-6 garlic cloves
- 1 large carrot
- 1/2 cup green pitted olives
- 2 large bay leaves
- 3 tablespoons cilantro
- 2 teaspoons kosher salt
Equipment Needed
- Instant Pot
Instructions
- 1
Rub the beef generously with salt, sazon seasoning, cumin, dried oregano, garlic powder, and black pepper.
- 2
In a medium-sized bowl, combine the tomato paste, white wine, and chicken broth, whisking until well blended.
- 3
Activate the sauté function on the Instant Pot and pour in the oil. Add the onions, bell peppers, and garlic. Sauté for 3 to 4 minutes, stirring frequently, until the vegetables are tender, then hit cancel to stop cooking.
- 4
Position the beef among the onions, ensuring that half of it sits beneath the onions and half is above. Incorporate the carrots, olives, and bay leaves (and cilantro, if desired).
- 5
Drizzle the tomato mixture over the beef. Secure the lid on the pressure cooker.
- 6
Set the valve to sealing and cook at high pressure for 45 minutes. After the cooking time is complete, unplug the Instant Pot and allow for a natural release of pressure.
- 7
Once the pressure has released, shred the beef directly in the pot and remove the bay leaves.
- 8
Serve the dish with rice, in bowls, or as tacos, garnished with additional cilantro if you like.
- 9
Season the beef thoroughly with salt, sazon, cumin, dried oregano, garlic powder, and black pepper.
- 10
In a medium bowl, mix together the tomato paste, white wine, and 3 cups of chicken broth (keep in mind that you may need extra on the stove due to evaporation compared to the Instant Pot).
- 11
Heat a large Dutch oven over medium-high heat, adding the oil along with the onions, bell peppers, and garlic. Sauté for 3 to 4 minutes, stirring until the vegetables soften.
- 12
Place the beef in with the onions so that half is submerged and half remains exposed. Add the carrots, olives, and bay leaves (and cilantro, if using).
- 13
Pour the tomato sauce mixture over the beef, bring it to a boil, and then cover the pot.
- 14
Lower the heat to a simmer and let it cook until the meat can be easily shredded with two forks, about 1.5 to 2 hours, adding more water if the mixture becomes too dry.
- 15
Shred the beef in the pot and discard the bay leaves.
- 16
Serve with rice, in bowls, or as tacos, and add more cilantro on top if desired.
Nutrition Information
Notes & Tips
- If you want the sauce thicker, in the Instant Pot press saute and let it boil until the liquid reduces.
- On the stove, simmer uncovered until the liquid reduces.