Pressure Cooker Cuban Ropa Vieja

Name: Pressure Cooker Cuban Ropa Vieja
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: kosher salt and ground black pepper to taste; 2 pounds beef flank steak; 3½ cups water; 2 bay leaves; ¼ cup canola oil; 1 yellow onion, halved and thinly sliced; 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; ¼ cup minced garlic; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 cup tomato sauce; 1 cup dry red wine (Pinot Noir works well); 1 tablespoon white vinegar

Marrekus and Krysten Wilkes Website

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Ropa Vieja means “old clothes” in Spanish. This pressure cooker version of the Cuban traditional beef stew is made with tender shredded flank steak in a tomato sauce with flavorful peppers and onions. This shredded or pulled beef resembles tattered cloth, thus the descriptive name. This Cuban comfort food dish is most commonly served with rice and beans. It is also popular in other parts of the Caribbean such as Puerto Rico and Panama.

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Mealthy Tip

The origin of this classic caribbean dish is actually from the Canary Islands off the coast of North Africa. The original version of Ropa Vieja was a creative use for leftovers, but later became a shredded meat dish. In the Canary Islands it is often prepared with garbanzo beans.

For more Cuban-inspired recipes, you might enjoy:

Cuban Lemon Garlic Chicken

Slow Cooker Cuban Pork

Pressure Cooker Cuban Pork

Nutrition Facts

Per Serving: 445 calories; 22g fat; 10.0g carbohydrates; 43g protein; 119mg cholesterol; 435mg sodium.

Full nutrition

Amount Per Serving
Calories 445		Calories from Fat199
% Daily Value*
Total Fat 22g		34%
	Saturated Fat6g	29%
	Trans Fat0.0g
	Polyunsaturated Fat3.2g
	Monounsaturated Fat11.0g
Cholesterol 119mg		40%
Sodium 435mg		18%
Total Carbohydrate 10.0g		3%
	Dietary Fiber2g	7%
	Sugars4.0g
Protein 43g

Vitamin A17%		Vitamin C87%
Calcium6%		Iron22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Latin American Cuban One Pot Or Pan Soups And Stews Pressure Cooker Beef Beef Flank Steak Multipot Dairy-free 8 Quart Pressure Cooker Paleo Gluten-free

Reviews

4.5out of 5 Stars

(9 Reviews)

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What others are saying

George Delamea says:

Had never heard of ropa vieja, but am completely glad I decided to try it! A big plate of this with spicy black beans and rice hit the spot perfectly. Very simple and savory recipe. I could see doing this in wraps/burritos, too. Even piled on garlic mashed potatoes. It's just so good.

Katie Hason says:

I was pleasantly surprised at how good this recipe was. I made some fried corn tortillas and served the ropa vieja on top, similar to a tostada. The dry red wine gives it a really special flavor, so if you make this recipe definitely don't skip that step!

Jessica Scott says:

Very good, authentic tasting ropa vieja! Incredible flavor! I served mine with basic white rice. This recipe was very quick and easy to make in the pressure cooker.

Laura Griffin says:

I made this recipe with rice and beans. Very good, traditional ropa vieja recipe! The flank steak wasn't dry, perfect texture and excellent flavors. The wine and tomato sauce are a perfect combination.

Erin Hudson says:

I am a huge fan of cuban food and sandwiches so I paired this dish with a nice french bread loaf and made paninis for the family. I substituted the flank steak with skirt steak to add a more beefy flavor and they turned out amazing.

Katherine Mince Perez says:

What a wonderful recipe. The only thing I changed was using a roast instead of flank steak. I have eaten this dish in a Cuban restaurant and this recipe was right on.

Maria Fugere says:

Delish! I did add a Goya chicken boullon packet and a table spoon of sugar for a bit of extra flavor.

Rosa Allen says:

OMG. This is finger-licking Good!!! And really easy!!

Denise Mitchell says:

I thought this recipe was pretty bland compared to our local restaurants here. I would definitely sear the meat, it needs a lot of salt which means it needs more flavor