Ropa Vieja (Cuban Shredded Beef)
"Ropa Vieja" is a very famous Cuban dish, and so comes with many variations. The most common form of this dish includes a tomato base, but many people prefer this style (without tomato), which instead emphasizes the flavor of the meat. It is incredibly savory and never fails to impress.
Ingredients
- 2 lbs good quality flank steak
- 2 quarts of water for boiling
- 1/8 cup extra virgin olive oil
- 1 red bell pepper seeded and white inner cavity removed, sliced into 1/2 inch slices
- 1/2 green bell pepper seeded and white inner cavity removed, sliced into 1/2 inch slices
- 1 medium yellow onion sliced into 1/2 inch slices
- 4 garlic cloves minced (fresh, not from a jar, if possible)
- 5 green pimento-stuffed olives these come in a jar, each sliced into 3 pieces
- 1 tbsp of juice from the olive jar
- 1 lime just the juice
- 3/4 tsp salt
- 1/8 tsp black pepper
- 1/8 tsp oregano
Instructions
- Take your flank steak and slice it so that the muscle strands are about 2.5 inches long, the perpendicular cut is about 1.5 inches long, and the meat is about 1 inch tall (refer to image below).
- Place the meat in a pressure cooker, along with the water (the water should cover the meat by at least a 1/2 inch). Leaving the pot uncovered, turn on the heat and set to high if using a stovetop pressure cooker (or use the "saute" setting if using an automatic pressure cooker).
- As the water begins to boil, you will notice a foam layer will float to the top. Using a spoon, skim the foam off of the top and discard. Once the meat is no longer releasing foam (the water should be boiling), cover the pot and seal the lid.
- If using an automatic pressure cooker, use the "Meat/Stew" setting and set the timer to 25 minutes. If using a stovetop pressure cooker, once the pressure regulator begins to rock back and forth, set a timer for 25 minutes.
- Meanwhile, add the olive oil to a large skillet and heat over medium high heat. Add the onions, bell peppers, garlic, and olives to the skillet. Saute for about 3 minutes. Remove from heat.
- Once the 25 minutes have passed, use the quick release method specified by your pressure cooker's manufacturer to release the pressure and unseal the lid.
- Prepare a cutting board or other clean surface. Using a slotted spoon, remove the meat from the water onto the cutting board.
- Using two forks, gradually press down each chunk of meat and separate the forks to opposite sides to dishevel it into strands (it doesn't have to be in completely separate strands - it will finish coming apart in the skillet). Once all the meat is disheveled, sprinkle the lime juice evenly over the meat.
- Evenly sprinkle the salt, black pepper, and oregano over the meat.
- Add the seasoned meat to the skillet with the vegetables and stir to combine. Sprinkle the olive juice evenly over the contents of the skillet. Cover the skillet.
- Turn on the heat and set to medium high. Stirring occasionally, saute the meat about 5 minutes.
- Uncover the skillet. Continue to saute until you notice the meat begins to slightly char (about 5-7 minutes).
