Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada)
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 2 bay leaves
- 1/2 tsp ground cumin
- 1/8 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1 1/2 lb (680 g) flank steak
- 1 tbsp (18 g) plus 2 tsp (12 g) kosher salt
- 1/3 cup (80 ml) canola oil
- 1 medium spanish onion, cut into 1/2" (1.3-cm) julienne
- 1 medium green bell pepper, cut into 1/2" (1.3-cm) julienne
- 1 medium red bell pepper, cut into 1/2" (1.3-cm) julienne
- 1 tsp (1 g) dried oregano
- 1 cup (245 g) tomato sauce
- 1 cup (235 ml) dry red wine
- 1 tbsp (15 ml) white distilled vinegar
- 3 cups (710 ml) water
- Carbohydrate 8 g(3%)
- Cholesterol 77 mg(26%)
- Fat 22 g(34%)
- Fiber 2 g(7%)
- Protein 25 g(51%)
- Saturated Fat 5 g(24%)
- Sodium 900 mg(37%)
- Calories 361
A Taste of Cuba: My Pulled Flank Steak Adventure
As a busy professional, finding time to cook delicious and satisfying meals can feel like a Herculean task. But let me tell you, this Pulled Flank Steak in Red Wine Sauce (Ropa Vieja) has become a weeknight staple, a true lifesaver in my hectic schedule. It’s a dish that’s both impressive and surprisingly easy to prepare, thanks to the magic of the pressure cooker. Forget spending hours simmering – this recipe delivers tender, flavorful beef in a fraction of the time. The vibrant red wine sauce adds a depth of richness that elevates the simple ingredients to something truly special. I’ve experimented with both red and white wine, and honestly, both are fantastic – a testament to the recipe’s versatility.
The name itself, "Ropa Vieja," meaning "old clothes," is charmingly descriptive of the shredded beef. The texture is wonderfully tender and slightly rustic, a delightful contrast to the smooth, flavorful sauce. While I’ve streamlined the recipe for my busy life, I still try to capture the heart of this classic Cuban dish. It’s a reminder that even the most sophisticated flavors can be accessible, even on a weeknight. This dish isn't just about the quick preparation; it’s about sharing a taste of Cuban culture and tradition, a little taste of sunshine on a busy week.
Why this recipe works for me: The pressure cooker is my secret weapon. It allows me to achieve tender, melt-in-your-mouth beef without hours of slow cooking. This is crucial when I'm balancing work deadlines and social engagements. The recipe is also highly adaptable. You can adjust the vegetables based on what's in season or what I have on hand. Sometimes I add extra peppers for a spicier kick, other times I'll throw in some carrots for added sweetness. The beauty of cooking is personalization, and this recipe welcomes that perfectly.
Serving Suggestions: I typically serve my Ropa Vieja with a simple side of rice and black beans, mirroring the traditional Moros y Cristianos. But honestly, the possibilities are endless! I’ve served it over creamy polenta, alongside roasted vegetables, or even tucked into warm tortillas for a delicious and easy taco filling. The possibilities truly are endless!
Beyond the Recipe: This dish is more than just a quick meal; it's an experience. The aroma while it cooks is truly captivating, a symphony of savory spices and rich red wine. The process of shredding the beef is almost meditative; it’s a wonderful way to de-stress after a long day. And the satisfaction of sharing this flavorful dish with friends and family? That's the best part of all.
So if you’re looking for a flavorful, easy, and adaptable recipe that will impress your friends, family, or even just yourself after a long day, give this Pulled Flank Steak a try. It's a guaranteed winner, a delicious reminder that even amidst the chaos of modern life, we can still find joy in simple, flavorful meals. Enjoy!
Step-by-step
- Add water, flank steak, and bay leaves to the cooker. Season with 1 tablespoon (18 g) of salt. Close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until pressure is reached, then lower heat to medium. Electric Pressure Cooker: Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10–12 PSI) and 35 minutes.
- When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all pressure is out, open the cooker and transfer the flank steak to a carving board using tongs. Let the beef rest for about 5 minutes. Reserve 1 cup (235 ml) of the beef stock and discard the rest. Do not discard the bay leaves.
- Manually shred the beef into 1/2-inch (1.3-cm) wide pieces.
- Heat oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all vegetables and garlic, adding oregano and cumin, until the onion softens and the mixture is fragrant (2-5 minutes).
- Stir in tomato sauce, red wine, and reserved beef stock. Add shredded beef, vinegar, and black pepper; adjust salt. Stir well, cancel cooking for the electric cooker, and close the lid.
- Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes. Electric Pressure Cooker: Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10–12 PSI) and 15 minutes.
- Remove from heat or turn off the cooker and allow pressure to release naturally (7-10 minutes). If pressure isn't fully released after 10 minutes, apply auto-release. Serve immediately.
