Ropa Viejo Cuban Pulled Beef Via Pressure Cooker 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 (CUBAN BEEF)

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

ROPA VIEJA- PRESSURE POT

Steps:

• Heat the oil.
• Season beef with pepper, cumin, salt and garlic salt.
• Brown meat and add garlic and onions.
• Add Rotel and water and chicken bouillon, let it boil.
• When it is boiling put the lit on the pressure pot and let it in there for 30 minutes.
• Serve with withe rice.

PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)

Steps:

• Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
• Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10-12 PSI) and 35 minutes.
• When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
• Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10-12 PSI) and 15 minutes.
• When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.