Cuban ropa vieja is a dish I grew up eating, this dish always reminds me of my childhood. My dad was a chef in Cuba and he used to make this recipe for us atleast once a week. Shredded beef in a rich tomato based sauce with onions and peppers is perfect for meal prepping.
This dish is usually made low and slow, but by making this shredded beef in the Instant Pot it's made in a fraction of the time.
This dish is considered my many as the 'National dish" of Cuba. It can be found in 99% of all Cuban restaurants throughout the country. I grew up eating this dish and now as an adult, I've decided to make it using an Instant pot to help speed up the cooking process.
Why people will love this Instant Pot Ropa Vieja
People will love Cuban Ropa Vieja cooked in the Instant Pot because:
- Time-saving: The Instant Pot significantly reduces cooking time while still delivering tender, flavorful beef.
- Rich flavor: Pressure cooking intensifies the bold flavors of the beef, tomatoes, and spices.
- Convenience: A one-pot meal that's easy to set and forget, perfect for busy days.
- Authentic taste: Despite the quick cook time, it retains the traditional flavors of the classic Cuban dish.
- Versatility: It pairs well with rice, plantains, or even tacos!
Why is this dish called "Ropa vieja?"
The words "Ropa Vieja" translates to old clothes in Spanish, refers to the dish's appearance. The shredded beef resembles torn, worn-out clothing. The name reflects the traditional Cuban dish's presentation, where the beef is slow-cooked to become tender and then shredded into strings, resembling ragged fabric. It's a flavorful and iconic dish in Cuban cuisine, often served with rice and black beans.
Legend has it that this dish's name comes from a poor man not being able to afford food for his family and shredded his clothes and cooked them.
Ingredients
- Cumin
- Bay leaves
- Salt
- Black Pepper
- Dried oregano
- Flank steak
- Vegetable oil
- Red bell pepper
- Green bell pepper
- White onion
- Tomato puree
- Garlic cloves
Instructions
Place your flank steak, salt, pepper, bay leaves and cumin in the Instant Pot and cook for 25 minutes. Once the steam finishes releasing, remove the beef from the pot and reserve 1 cup of the beef broth.
Using 2 forks, shred your beef and remove any fatty bits. In a large sauté pan start sautéing your peppers, onions and garlic.
In a large sauté pan, begin sautéing your peppers, onion and garlic.
Once your onions are translucent, begin adding your shredded beef, pureed tomato, red cooking wine, preserved beef broth and spices.
Drop your heat to low and simmer for 15 minutes. Taste for salt and add additional salt if desired.
Substitutions
- Beef: Substitute with chicken, pork, or lamb for a different flavor.
- Flank Steak: If you're having a hard time finding flank steak, you can use chuck roast instead.
- Bell Peppers: Use poblano peppers or omit for a milder taste.
- Tomato Base: Swap fresh tomatoes for canned tomatoes or tomato paste.
- Wine: Replace dry white wine with red wine or broth.
Variations:
Vegan: Use jackfruit or soy-based alternatives instead of beef.
Spice: Although Cuban cuisine is not typically spicy, if you'd like to add a little heat, feel free to add in your desired amount of red pepper flakes in the last few minutes of simmering.
Kid friendly: If you have a picky eater, use a food processor to finely mince your peppers, garlic and onion. I'm all about sneaking vegetables into my child's diet because he doesn't like them.
Olives: Some people like to add olives to this dish. I am not one of those people, but if you are you can add ¼ cup of manzanilla olives while the dish is sautéing
Equipment
For this recipe you'll need an Instant Pot and a large sauté pan
Storage
To store Cuban Ropa Vieja:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place cooled Ropa Vieja in a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stove over low heat, adding a little broth if it has dried out, or in the microwave until warmed through.
Ensure that the dish is fully cooled before storing to prevent condensation inside the container.
Looking for more Cuban recipes?
Ropa Vieja Instant Pot Recipe
Ingredients
- 2 teaspoons cumin separated
- 3 bay leaves
- 1 tablespoon salt separated
- ¾ teaspoon black pepper separated
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 lbs flank steak
- 2 tablespoon vegetable oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 white onion thinly sliced
- 5 garlic cloves minced
- 8 oz tomato puree
- 8 oz red cooking wine
- 1 cup preserved beef broth
Instructions
- In your Instant Pot place your flank steak and pour in enough water to just cover the meat.
- Add to the pot 2 bay leaves, 1 teaspoon of cumin, ½ tablespoon of salt and ½ teaspoon of black pepper.
- Cover the Instant Pot and set to 25 minutes on the Meat/Stew setting.
- Once the steam has released from the Instant Pot, remove the meat and beging shredding the flank steak using two forks. Remove any fatty bits while shredding.
- Reserve 1 cup of the beef broth from the Instant Pot.
- In a dutch oven over medium heat add your vegetable oil, peppers, onions and garlic. Sauté for 2 minutes
- Add the shredded beef, pureed tomato, red cooking wine, preserved beef broth, 1 teaspoon of cumin, ½ tablespoon of salt, ¼ teaspoon of black pepper, dried garlic and dried oregano. Mix to ensure steak is well incorporated, cover the sauté pan and drop the heat to low. Drop the heat to low and allow to simmer for 15 minutes.
- Season with additional salt if desired before serving
Video
Notes
Substitutions
If you're having a hard time finding flank steak, you can use chuck roast instead. Substitutions:- Beef: Substitute with chicken, pork, or lamb for a different flavor.
- Flank Steak: If you're having a hard time finding flank steak, you can use chuck roast instead.
- Bell Peppers: Use poblano peppers or omit for a milder taste.
- Tomato Base: Swap fresh tomatoes for canned tomatoes or tomato paste.
- Wine: Replace dry white wine with red wine or broth.
Variations:
Vegan: Use jackfruit or soy-based alternatives instead of beef. Spice: Although Cuban cuisine is not typically spicy, if you'd like to add a little heat, feel free to add in your desired amount of red pepper flakes in the last few minutes of simmering. Kid friendly: If you have a picky eater, use a food processor to finely mince your peppers, garlic and onion. I'm all about sneaking vegetables into my child's diet because he doesn't like them. Olives: Some people like to add olives to this dish. I am not one of those people, but if you are you can add ¼ cup of manzanilla olives while the dish is sautéingEquipment
For this recipe you'll need an Instant Pot and a large sauté panStorage
To store Cuban Ropa Vieja:- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Place cooled Ropa Vieja in a freezer-safe container and freeze for up to 3 months.
- Reheating: Reheat on the stove over low heat, adding a little broth if it has dried out, or in the microwave until warmed through.
Saria says
So good! Family loved it
Barbara says
I’ve made this recipe twice and it’s a hit! Family loves it