If you’ve ever had the pleasure of eating Ropa Vieja, then you know this is one of the ultimate comfort foods of the Cuban culture. Add it to a plate or bowl or rice with black beans and platanos and now you’ve taken the comfort in comfort food to a whole different level. I have many fond memories if my mom making ropa vieja for us or at times when I have both lived in and visited Miami’s Versailles order a ropa vieja with rice, platanos, and a fried egg on top. This will forever be a favorite and on heavy repeat in my house. Enjoy!
Ropa Vieja
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds beef flank steak, butterflied
- 1 cup Better than Bouillon roasted chicken
- 1 can tomato sauce
- 1 can tomato paste
- 1 green bell pepper, seeded and sliced into strips
- 1 small onion, sliced
- 6 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 cup vino seco, I use Pinto Grigio
- 1 tablespoon white vinegar
- 6 oz. Manzanilla olives
Prepare
- First, heat vegetable oil in a large skillet over medium-high heat. Add flank steak and cook until browned, about 4 minutes per side.
- Next, transfer steak to an InstantPot; pour in better than Bouillon broth and tomato sauce.
- Then add tomato paste, bell pepper, onion, garlic, cumin, cilantro, olive oil, vinegar and Pinot Grigio; stir until well blended.
- Cover and seal and set cooking setting to Meat Stew for 35 minutes.
- Remove flank steak from InstantPot onto cutting board and shred the steak with two forks.
- Finally, return shredded meat into the Instant Pot, add in the Manzanilla olives, stir, and serve with rice and other desired Cuban fixings.
