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Ropa Vieja (Fast & Slow)

Ropa Vieja (Fast & Slow)

By Diane UngerApril 7, 2020

  • Makes
    6-8 servings
  • Cook Time
    1 hour
  • Slow Cook Time
    9 to 10 hours
  • Active time plus cooling
    40 minutes active
  • Rating

Ropa vieja, considered by many to be the national dish of Cuba, is a stewy mixture of shredded beef with tomatoes, onions and bell peppers, often accented with briny olives. The name translates as “old clothes,” a reference to the tattered look of the slow-simmered and shredded meat. We preferred flank steak for its rich, meaty flavor, and for the way its fibers shred easily after braising. Look for an extra-large flank steak, which should weigh about 3 pounds, or use multiple steaks. This recipe makes a generous amount, but leftovers reheat well. Ropa vieja traditionally is served with rice and beans; we also like a simple cabbage slaw alongside to add crunch and bright flavor.

Tip

Don’t forget to reserve ¼ cup of the tomato juices before draining the can; adding the reserved liquid to the pot along with the tomatoes will prevent the “burn” error message from appearing on the display. Before shredding the beef, make sure to discard the accumulated liquid in the bowl; if poured back into the pot, the liquid will water-down the dish.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 2

    medium white onions, halved and thinly sliced

  • 2

    medium red bell peppers, stemmed, seeded and sliced ¼-inch thick

  • 2

    jalapeño chilies, stemmed and sliced into thin rounds

  • 10

    medium garlic cloves, smashed and peeled

  • Kosher salt and ground black pepper

  • 2½

    tablespoons ground cumin

  • 2½

    tablespoons ground coriander

  • 28

    ounce can whole peeled tomatoes, drained, ¼ cup juices reserved, tomatoes crushed by hand

  • 3

    pounds flank steak, halved lengthwise with the grain, then cut across the grain into 1½-inch-wide strips

  • 1

    cup pimento-stuffed green olives, roughly chopped

  • 3

    tablespoons lime juice, plus lime wedges to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onions, bell peppers, jalapeños, garlic and 2 teaspoons salt, then cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 10 minutes.

Stir in the cumin and coriander, then cook until fragrant, about 30 seconds. Add the tomatoes and reserved juices, scraping up any browned bits. Add the meat and stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High/More. Set the cooking time for 20 minutes.

When pressure-cooking is complete, let the pressure reduce naturally for 25 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the beef and peppers to a large bowl (it's fine if some pieces of pepper remain in the pot). Select Normal/Medium Sauté.

Bring the cooking liquid to a simmer and cook, stirring often, until reduced and slightly thickened, about 15 minutes. Press Cancel to turn off the pot.

Pour off and discard any accumulated liquid in the bowl with the beef. Using 2 forks or your hands, shred the meat.

Stir the meat, olives and lime juice into the reduced cooking liquid in the pot. Taste and season with salt and pepper. Serve with lime wedges.

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