Ropa Vieja

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This came out great, and the pressure cooker certainly speeds up what would normally take much longer- in this form, it can even be prepared for a weeknight dinner!

Please ignore the negativity below. It's not this, it's not that, etc. Perhaps their lives are so perfect that they can complain about anything? I don't know what skirt steak costs in their market, but making this dish would cost me $40! Even buying a small chuck roast for this dish would cost $15+. This is "poor people's" food at it's best, and using chuck trimmings is both affordable and delicious.

I don't know what previous reviewer meant about it not shredding like "proper" ropa vieja? This trait is from breaking down tissue in the muscle fiber and occurs in practially every cut of beef. Perhaps she did not braise it long enough? Chuck trimmings do indeed shred.

(My actual review is 4 star - gave it 5 to offset the behaviour of reviewing words, not food.

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The recipe is not that bad, except for the use of the "beef chuck stew meat." Even the picture seems to display the traditional flank or brisket cut that may be used, not cubed stew meat as is written.

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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.

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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.

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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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I don't have a pressure cooker and made this for some friends in the crock pot. Tasted great, but would make a couple suggestions:
1. marinated the meat after putting on the rub overnight.
2. after shredding the meat, reduce the broth and let the meat cook in the sauce for a bit.
3. do not use pieces of boneless chuck stew meat. i put a large piece and just put the whole thing in there at once. (this may also be why I felt like it had more flavor my cooking the meat after shredding in the liquid.

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i have made this three times so far and i have gotten multiple RAVE reviews EVERYTIME! some of my friends are cuban and they didn't believe that i was made in only 18 minutes and not stewed for a few hours!
i first found this in tha Food Network magazine and i have printed it out for many people since i found it here!!

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I loved that there was finally a recipe for the pressure cooker. While it looked good, there was hardly any flavor. I left out the olives which I'm sure would have added salt and flavor but my family doesn't care for them. I didn't drain the tomates because it didn't say to but I think I would if I made this again. It was pretty soupy. It just didn't say "wow" when I ate it. Bummer.