Photo: Ropa Vieja Recipe
Ingredients
- 1 1/2 pounds boneless beef chuck stew meat
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 14-ounce can whole tomatoes
- 2 carrots, cut into 1-inch pieces
- 1 large onion, halved and sliced
- 3 tablespoons tomato paste
- 4 cloves garlic; 2 crushed, 2 minced
- 1 bay leaf
- 1 green bell pepper, sliced
- 1 red or yellow bell pepper, sliced
- 1/2 cup halved pimiento-stuffed Spanish olives
- 1/2 cup chopped fresh parsley
- Crusty bread, for serving (optional)
Directions
Pat the meat dry, then season all over with the oregano, cumin and a generous amount of salt and pepper. Heat 2 tablespoons olive oil in a 6-quart pressure cooker over medium-high heat. Add the meat and sear on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf and 1 1/4 cups water. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 18 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.
Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bell peppers, season with salt and pepper and cook until soft, about 10 minutes.
Carefully remove the pressure-cooker lid. Discard the bay leaf, then transfer the meat mixture to a bowl and shred the meat into thin rope-like pieces with a fork. Add the peppers, olives, parsley and minced garlic. Season with salt and pepper. Serve with bread, if desired.
Photograph by Kana Okada
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By HungryUSMCFam
San Diego, CA
on September 01, 2011
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I know it's not the traditional way of making Ropa Vieja but I didn't have skirt steak in my freezer and wanted to try something new. It worked out just fine and tastes GREAT!
I did leave it in the pressure cooker for a full 30 minutes to make sure the beef cubes were tender enough to shred and I don't like olives so I left them out. It had a little to much liquid for my taste when I opened the pressure cooker so I shredded the cubes it in a deep skillet over low heat and let the liquid reduce. Served it up with white rice for an awesome hearty dinner.
By salsababe66_119...
Summerfield,FL
on October 03, 2010
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I won't even try this one because it's NOT ropa vieja. Ropa vieja is always made with skirt steak or flank steak. No matter how good the tv chef, when they cook Cuban they always add something your Mami never used- like cayenne or wine or lots of cilantro.
By tomtom0430
on October 01, 2010
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why do you people constantly insist on calling things something they are not ??? this is not even close to ropa vieja, it is more like beef stew... i guess thats why you used beef stew meat. ropa vieja translates to old clothes due to the shredding of the meat ( which should be flank steak or brisket .. it is what it is and this is beef stew not ropa vieja... have a nice day.
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