Ropa Vieja Shredded Beef Recipes

BOBBY FLAY'S INSTANT POT ROPA VIEJA = TENDER SHREDDED BEEF IN HALF THE TIME

Steps:

• Combine 1 tablespoon salt, 1 teaspoon black pepper, the cumin, and coriander in a small bowl
• Season the meat on both sides with the spice rub, making sure to rub the spices in completely
• Heat 2 tablespoons of the oil in a large high-sided sauté pan over high heat until it begins to shimmer
• Working in batches, add the meat to the hot oil and sear until golden brown on all sides, about 8 minutes
• Remove using a slotted spoon and transfer the meat to a pressure cooker (You can also use sauté mode for this step if using an Instant Pot-remove from Instant Pot and reserve at the end of this step)
• Add the remaining 1 tablespoon oil to the pan (or continue on sauté mode if using Instant Pot) , if needed, and add the onion, bell pepper, and poblano
• Cook, stirring occasionally, until soft, about 4 minutes
• Add the garlic and cook for 1 minute more
• Add the sherry and cook until reduced by half, about 5 minutes
• Add 2 cups of the stock and bring to a boil
• Carefully pour the hot mixture over the beef in the pressure cooker and sprinkle the raisins around the pot
• Put the lid on and follow the manufacturer's directions to bring it to pressure
• Cook the roast until fork-tender, about 40 minutes
• Transfer the beef to a cutting board, loosely tent with foil, and let rest for 15 minutes
• Transfer the contents of the pressure cooker to a large saucepan and add the remaining 1 cup stock, the olives, and capers
• Bring to a boil and cook until slightly reduced
• Remove from the heat and add the lime juice and chopped cilantro
• Carefully shred the meat by pulling it apart into long fibers with two forks
• Add the meat to the sauce and stir to heat through
• Serve with coconut-scallion rice or tortillas

CUBAN ROPA VIEJA

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

ROPA VIEJA / SHREDDED BEEF

Steps:

• In covered skillet heat meat wit water, onion, bell pepper and bouillon for about 30 minutes or till most of the liquid is absorbed and meat will shred easily.
• Remove skillet from heat. Using two forks, pull meat apart into shreds. Return to heat. Push the meat mixture to one side of skillet. In the open area of skillet heat oil; add potatoes. Cook and stir meat and potatoes together in oil till mixture is heated through and almost dry. Season to taste with salt and pepper.
• Use to fill tacos or burritos.

SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)

Steps:

• Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
• Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
• Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
• Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
• Combine all ingredients.

SLOW COOKER ROPA VIEJA (CUBAN SHREDDED BEEF)

Steps:

• Rub each side of the steak with Adobo seasoning. Place in slow cooker.
• Slice peppers, onion and garlic and add to the slow cooker along with the olives.
• Mix the remaining ingredients in a large bowl and add to the slow cooker.
• Cook on low for 8 hours.
• When cooked, remove the meat from the slow cooker and finely shred with 2 forks. Return the shredded beef to the sauce in the slow cooker and stir.
• Cook the shredded beef on low in the slow cooker another 20 minutes.
• Serve over rice.