Ropa Vieja

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Ropa Vieja Zavor (Recipe)
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Ropa Vieja

Prep Time15 mins
Pressure Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Cuban
Keyword: Healthy
Product: Electric Multi-Cooker, Electric Pressure Cooker
Cooking Method: Pressure Cooking
Diet: Diabetes
Food Group: Meat & Poultry
Servings: 5
Calories: 613kcal

Ingredients

  • 2 lbs beef brisket or flank steak
  • Salt kosher
  • Black pepper freshly ground
  • 4 tablespoons olive oil extra virgin
  • ¼ cup white wine dry
  • 2 cups chicken stock
  • 3 garlic cloves
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 teaspoon cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • ½ teaspoon spanish paprika
  • ¼ teaspoon nutmeg freshly ground
  • 1 tablespoon tomato paste
  • 16 oz can whole peeled tomatoes crushed
  • ½ cup green olives pitted
  • 2 tablespoons capers
  • ¼ cup parsley freshly chopped

Instructions

  • Season the meat on all sides. Heat 2 tablespoons of olive oil in the cooker. Carefully lower the meat into the cooker and sear until lightly browned, about 5 minutes per side. Using tongs, flip the meat and sear the other side, for another 5 minutes. It should be nicely brown all over.
  • Add the wine and let it reduce by half. Add the chicken stock and secure the lid. Pressure cook for 25 minutes at HIGH pressure.
  • Release the pressure.
  • Open the lid. Using tongs, transfer the meat to a bowl; shred the meat into thin strips by using two forks. Using heat resistant mitts, lift the inner pot and pour the cooking liquid into another bowl.
  • Return the empty pot to the cooker and heat the remaining 2 tablespoons olive oil; add the garlic, and cook until it just starts to turn golden about 1 minute. Add the onion and peppers, season lightly with salt and pepper and cook, until vegetables are soft and translucent, about 4 minutes.
  • Add the cumin, coriander, oregano, paprika and nutmeg and continue cooking until fragrant.
  • Add the tomato paste and crushed tomatoes and continue cooking on low heat.
  • Return the meat back to the pot, add any juices accumulated in the bowl. Pour about 2 cups of the liquid back in the pot. Secure the lid and pressure cook for 15 minutes at HIGH pressure.
  • Release the pressure. Let the stew rest for 5 minutes uncovered.
  • Add the olives, capers and parsley and mix well. Serve hot with a side of yellow rice of brown rice or any other healthy grain of your choice.

Nutrition

Calories: 613kcal | Carbohydrates: 18g | Protein: 52g | Fat: 35g | Saturated Fat: 8g | Cholesterol: 144mg | Sodium: 925mg | Potassium: 1332mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1620IU | Vitamin C: 82.2mg | Calcium: 86mg | Iron: 7.1mg

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