Ropa Vieja (Instant Pot or Dutch Oven)
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4.9
117 reviews
Excellent
Ropa Vieja (Instant Pot or Dutch Oven)
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Ropa Vieja is a Cuban dish made with shredded beef that has been slowly cooked with onions, peppers, olives, tomato sauce, and spices like cumin and oregano.
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Ingredients
- 2 pounds flank steak (cut into large pieces)
- 1/2 cup tomato paste (from 1 can)
- 2 teaspoons kosher salt
- 1/3 cup dry white wine (or use more broth)
- 1 1/2 teaspoons sazón (or 1 store bought packet Goya or Badia Sazon con culantro & achiote)
- 2 1/2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- 1 large yellow or white onion (not sweet, sliced)
- 1 1/2 teaspoons cumin
- 1/2 green bell pepper (sliced thin)
- 1/4 teaspoon black pepper
- 1/2 red bell pepper (sliced thin)
- 4-6 garlic cloves (cut into quarters)
- 1 large carrot (cut into 1” inch pieces)
- 1/2 cup green pitted olives (sliced)
- 2 large bay leaves
- 3 tablespoons cilantro (chopped (optional))
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Instructions
- Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
- Season the beef with salt, sazon, cumin, dried oregano, garlic powder and black pepper.
- In a medium bowl whisk together tomato paste, white wine and chicken broth.
- In a medium bowl whisk together tomato paste, white wine and 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).
- Press saute and add the oil in the instant pot, add the onions, bell peppers and garlic. Saute 3 to 4 minutes stirring, until softened then press cancel.
- Heat a large Dutch oven and add the oil, onions, bell peppers and garlic. Saute over medium-high heat 3 to 4 minutes stirring, until softened.
- Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).
- Nestle the meat into the onions so that half are on the bottom and half are above the meat. Add the carrots, olives and bay leaves (and cilantro, if using).
- Pour the tomato sauce over the meat, cover and close the pressure cooker.
- Pour the tomato sauce mixture over the meat, bring to a boil and cover.
- Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.
- Reduce heat to low and simmer until the meat shreds easily with 2 forks, 1 1/2 to 2 hours, adding more water if it gets too dry.
- Shred the beef in the pot and discard the bay leaves.
- Shred the beef in the pot and discard the bay leaves.
- Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.
- Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.
Equipments used:
Notes
- If you want the sauce thicker, in the Instant Pot press saute and let it boil until the liquid reduces.
- On the stove, simmer uncovered until the liquid reduces.
Nutrition Information
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Serving
3/4 generous cup
Calories
350kcal
(18%)
Carbohydrates
11.5g
(4%)
Protein
35g
(70%)
Fat
15.5g
(24%)
Saturated Fat
6g
(30%)
Cholesterol
64mg
(21%)
Sodium
982.5mg
(41%)
Fiber
2.5g
(10%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 3/4 generous cup | |
| Calories | 350kcal | 18% |
| Carbohydrates | 11.5g | 4% |
| Protein | 35g | 70% |
| Fat | 15.5g | 24% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 64mg | 21% |
| Sodium | 982.5mg | 41% |
| Fiber | 2.5g | 10% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
117 reviews
Excellent
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