Ropa vieja may possibly be my favorite “dump and go” recipe. Whether you decide to slow cook this recipe for the day or make it quickly with your pressure cooker, you will be left with the most tender, juicy and flavorful beef. I promise it is super simple. You are actually just placing everything in the pot, let it do its thing and that’s all! It makes a large portion which is great for an easy weeknight family dinner. If you are cooking for one or two, the leftovers keep so well making it a lovely lunch the next day or two. It’s important to season the meat well, it will really need it to ensure a flavorful outcome. I love enjoying this ropa vieja over rice, but feel free to change it up quinoa or a low-carb option like zucchini noodles. If you are really trying to complete your Cuban dinner, make some hearty black beans and plantains for the perfect side dishes.

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Ingredients:

• 2 - 2 ½ pound chuck roast or 1-2 pound flank steak

• Seasoning blend:

  • 2 ½ tsp dried oregano

  • 2 tsp ground cumin

  • 2 tsp paprika

  • 1 tsp smoked paprika

  • 2 tsp salt

  • ½ tsp black pepper

  • ⅛ tsp ground cloves (just a pinch)

• 3 cloves of garlic, minced

• 1 yellow onion, sliced

• 1-2 bay leaves

• 1 14oz can diced tomatoes

• 3 bell peppers, sliced: yellow, orange, red

• Green pimento olives

• Garnish with fresh cilantro and lime

Instant Pot & Crock Pot Instructions:

1. (Add a cup of water to the bottom of the Instant Pot). Place the meat at the bottom of the Instant Pot (on trivet) or Crock Pot.

2. Add seasoning blend to meat: oregano, cumin, paprika, smoked paprika, salt, pepper, and cloves.

3. Add minced garlic, then lay all the onion slices over the meat. Throw in bay leaves. Pour a can of tomatoes over top of everything. Don’t stir, keep the tomatoes on the top layer (thick items or sauces, should never be stirred into everything, layer them. If you have liquid that is too thick it is easier to get the burn notice).

4. For the Instant Pot: Close lid, lock into place and make sure the valve is on sealing. Pressure cook on high for 90 minutes. Let pressure naturally release, about 20-25 minutes. Remove the lid, then use two forks to shred the meat. Once shredded, press cancel, then saute. Add the sliced bell peppers and olives. Cook on saute for about 5 minutes, stirring occasionally. *You shouldn’t get the burn notice, if you do just simply press cancel, release any steam, remove lid, add more liquid, seal lid and try again.

5. For the Crock Pot: Cook on low for 8 hours. Remove the lid, then use two forks to shred the meat. Stir in bell peppers and olives. Cover with a lid and cook on low for one more hour.

6. Serve hot with jasmine rice, fresh cilantro and lime.

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