Ropa Vieja Instant Pot Recipe
Cuban style stew of shredded flank steak
Servings: 6
Calories: 397kcal
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.