Ropa Vieja (Instant Pot or Dutch Oven)

Name: Ropa Vieja (Instant Pot or Dutch Oven)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: American, Latin American
Ingredients: ▢ 2 pounds flank steak, cut into large pieces; ▢ 2 teaspoons kosher salt; ▢ 1 packet Sazon, con culantro & achiote; ▢ 1 teaspoon dried oregano; ▢ 1 teaspoon garlic powder; ▢ 1 1/2 teaspoons cumin; ▢ 1/4 teaspoon black pepper; For the pot:; ▢ 1/2 cup tomato paste, from 1 can; ▢ 1/3 cup dry white wine, or use more broth; ▢ 2 1/2 cups chicken broth; ▢ 1 teaspoon olive oil; ▢ 1 large yellow or white onion, not sweet, sliced; ▢ 1/2 green bell pepper, sliced thin; ▢ 1/2 red bell pepper, sliced thin; ▢ 4-6 garlic cloves, cut into quarters; ▢ 1 large carrot, cut into 1” inch pieces; ▢ 1/2 cup green pitted olives, sliced; ▢ 2 large bay leaves; ▢ 3 tablespoons cilantro, chopped (optional)

21 steps

Prep:20minCook:1h 15min

Ropa Vieja is one of my favorite Cuban dishes, served over white rice and accompanied with black beans. It’s considered a comfort food and is often served on special occasions or at family gatherings.

Updated at: Thu, 17 Aug 2023 05:11:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories295.7 kcal (15%)

Total Fat11.3 g (16%)

Carbs10.6 g (4%)

Sugars5.5 g (6%)

Protein35.1 g (70%)

Sodium1413 mg (71%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 poundsflank steak

cut into large pieces

2 teaspoonskosher salt

1 packetsazon

con culantro & achiote

1 teaspoondried oregano

1 teaspoongarlic powder

1 ½ teaspoonscumin

¼ teaspoonblack pepper

1 x ½ cuptomato paste can

⅓ cupdry white wine

or use more broth

2 ½ cupschicken broth

1 teaspoonolive oil

1yellow onion

large, or white, not sweet, sliced

0.5green bell pepper

sliced thin

0.5red bell pepper

large, cut into 1” inch pieces

½ cupgreen pitted olives

sliced

2bay leaves

large

3 tablespoonscilantro

chopped, optional

Instructions

Step 1

Instant Pot Method:

Step 2

Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

Step 3

In a medium bowl whisk together tomato paste, white wine and chicken broth.

Step 4

Press saute and add the oil in the instant pot, add the onions, bell peppers and garlic. Saute 3 to 4 minutes stirring, until softened then press cancel.

Step 5

Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

Step 6

Pour the tomato sauce over the meat, cover and close the pressure cooker.

Step 7

Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.

Step 8

Shred the beef in the pot and discard the bay leaves.

Step 9

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Step 10

Stove Top Method:

Step 11

Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.

Step 12

In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).

Step 13

Heat a large Dutch oven and add the oil, onions, bell peppers and garlic. Saute over medium-high heat 3 to 4 minutes stirring, until softened.

Step 14

Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).

Step 15

Pour the tomato sauce mixture over the meat, bring to a boil and cover.

Step 16

Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.

Step 17

Shred the beef in the pot and discard the bay leaves.

Step 18

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Step 19

Notes

Step 20

If you want the sauce thicker, in the Instant Pot press saute and let it boil until the liquid reduces.