Cuban-Style Beef with Onions and Bell Peppers
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: NATURAL
TOTAL TIME ABOUT 1½ HOURS
TIME UNDER PRESSURE: 25 MINUTES
WHY THIS RECIPE WORKS A Cuban-Creole dish by origin, ropa vieja is a simple preparation of shredded beef, peppers, and onions that has been braised in a deeply flavorful tomato sauce with olives, garlic, cumin, and oregano. To make it in our pressure cooker, we started with flank steak, which we found cooked to perfect tenderness more quickly than another popular choice, beef brisket, which also required a long sitting time before shredding. To cut down on prep, we browned only half of the meat, which supplied plenty of deep flavor for the sauce. With the reduced amount of evaporation that occurs in a pressure cooker, we found we needed to add less liquid to the pot at the outset than what you’d find in traditional recipes, and we also needed to simmer the sauce before serving to achieve the proper consistency. Though green pepper is standard in ropa vieja recipes, we also added a red pepper to offset the sometimes bitter taste that green peppers impart. A final splash of vinegar along with some sugar brightened the flavor and enhanced the sweetness of the peppers. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2½ |
pounds flank steak, trimmed and cut into 3-inch pieces |
|
Salt and pepper |
|
|
2 |
tablespoons vegetable oil |
|
2 |
onions, halved and sliced ½-inch thick |
|
3 |
garlic cloves, minced |
|
1 |
tablespoon minced fresh oregano or 1 teaspoon dried |
|
1 |
teaspoon ground cumin |
|
¼ |
teaspoon red pepper flakes |
|
1 |
cup beef broth |
|
1 |
(28-ounce) can crushed tomatoes |
|
½ |
cup pitted green olives, halved |
|
1 |
red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips |
|
1 |
green bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips |
|
2 |
tablespoons minced fresh parsley |
|
1 |
tablespoon white wine vinegar, plus extra as needed |
|
1 |
teaspoon sugar, plus extra as needed |
1. BUILD FLAVOR: Pat beef dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking. Brown half of meat on both sides, about 8 minutes; transfer to bowl.
2. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onions and cook until softened, about 5 minutes. Stir in garlic, oregano, cumin, and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Stir in tomatoes, olives, browned beef with any accumulated juices, and remaining unbrowned beef.
3. HIGH PRESSURE FOR 25 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure.
4. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
5. BEFORE SERVING: Transfer beef to cutting board, let cool slightly, then shred meat into bite-size pieces. Meanwhile, bring sauce to simmer, stir in bell peppers, and cook until tender, about 15 minutes. Stir in shredded beef, parsley, vinegar, and sugar. Season with salt, pepper, extra vinegar, and extra sugar to taste and serve.