Craving a delicious, authentic Cuban dish without spending hours in the kitchen? This Ropa Vieja recipe, made using a pressure cooker, is your answer! Ropa Vieja, meaning "old clothes" in Spanish, gets its name from the shredded texture of the beef. But don't let the name fool you – this is a vibrant and flavorful dish, bursting with the tastes of tender beef, savory spices, and zesty peppers. This easy recipe transforms a classic into a quick and healthy weeknight meal, perfect for busy families and enthusiastic home cooks alike. Let's get cooking!
Ingredients:
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 1 cup beef broth
- 1 tbsp olive oil
- 2 tbsp adobo seasoning (or a mix of cumin, oregano, paprika, garlic powder)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper (or more, to taste)
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup chopped cilantro, for garnish
- Cooked white rice, for serving
Instructions:
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Sear the Beef: Heat olive oil in a large skillet or pot (if not using a stovetop-compatible pressure cooker). Brown the beef cubes in batches, ensuring not to overcrowd the pan. This step adds incredible depth of flavor. Set aside.
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Sauté Vegetables: Add the onion and bell peppers to the same pot and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Pressure Cooker Magic: Transfer the sautéed vegetables and browned beef to your pressure cooker. Add the diced tomatoes (undrained), tomato sauce, beef broth, adobo seasoning, cumin, oregano, cayenne pepper, and bay leaf. Season with salt and pepper to taste.
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Pressure Cook: Secure the lid and cook on high pressure for 30 minutes. Allow for a natural pressure release for 15 minutes, then carefully release any remaining pressure manually.
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Shred the Beef: Once the pressure is released, carefully remove the bay leaf. Using two forks, shred the beef directly in the pressure cooker. Stir to combine with the sauce.
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Simmer & Thicken (Optional): If you prefer a thicker sauce, you can simmer the Ropa Vieja uncovered for another 10-15 minutes, allowing the sauce to reduce.
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Serve: Garnish with fresh cilantro and serve hot over white rice.
Tips for Ropa Vieja Perfection:
- Choosing Your Beef: While stew meat is ideal, you can also use chuck roast or other tougher cuts of beef that benefit from slow cooking.
- Spice it Up: Adjust the amount of cayenne pepper to your preferred level of spiciness.
- Add Some Olives: For an extra layer of flavor, incorporate 1/2 cup of sliced olives during the pressure cooking stage.
- Make it a Fiesta: Serve with your favorite Cuban sides, such as maduros (sweet plantains) or tostones (fried plantains).
Variations:
- Chicken Ropa Vieja: Substitute the beef with 1.5 lbs of boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Reduce the pressure cooking time to 20 minutes.
- Vegetarian Ropa Vieja: Replace the beef with 1 (15 oz) can of black beans, rinsed and drained. Add 1 cup of cooked, crumbled firm tofu for extra protein.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on specific ingredients used.
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 20-25g
Enjoy this delicious and easy Ropa Vieja recipe! It's a guaranteed crowd-pleaser that's perfect for a weeknight dinner or a special occasion. Let me know how yours turns out in the comments below!