Ropa Vieja (Instant Pot or Dutch Oven)

• servings: 6 servings
• total time: 1 hour 35 minutes

Ingredients

2 pounds flank steak (cut into large pieces)

2 teaspoons kosher salt

1 1/2 teaspoons Sazon (or 1 store bought packet Goya or Badia Sazon con culantro & achiote)

1 teaspoon dried oregano

1 teaspoon garlic powder

1 1/2 teaspoons cumin

1/4 teaspoon black pepper

1/2 cup tomato paste (from 1 can)

1/3 cup dry white wine (or use more broth)

2 1/2 cups chicken broth

1 teaspoon olive oil

1 large yellow or white onion (not sweet, sliced)

1/2 green bell pepper (sliced thin)

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))

Directions

Instant Pot Method:

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.

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.

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.

Set to sealing and cook high pressure for 45 minutes. Then unplug the instant pot and do the natural release.

Shred the beef in the pot and discard the bay leaves.

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.

Stove Top Method:

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 3 cups of chicken broth (you’ll need more on the stove with evaporation than the Instant Pot).

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).

Pour the tomato sauce mixture over the meat, bring to a boil and cover.

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.

Serve with rice, over bowls, tacos, etc. topped with more cilantro, if desired.