Cuban Ropa Vieja
Classic Cuban braised shredded beef in a rich tomato and pepper sofrito. Named for the shredded beef that looks like tattered old clothes.
The Cook
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Cut the flank steak into 3 or 4 large pieces. Season generously on all sides with salt, pepper, cumin, and smoked paprika.
Set the Instant Pot to Sauté (high). Add olive oil and sear the beef in batches, about 3 to 4 minutes per side until well browned. Don't crowd the pot. Remove and set aside.
Add the onion and both bell peppers to the pot. Sauté about 4 to 5 minutes until softened. Add garlic and tomato paste, cook 1 more minute until fragrant.
Pour in the white wine and scrape up any brown bits from the bottom. Add beef broth, crushed tomatoes, oregano, and bay leaves. Stir to combine.
Nestle the seared beef back into the pot. Seal the lid, set the valve to Sealing, and pressure cook on HIGH for 55 minutes.
Let the pressure release naturally for 15 minutes, then quick release the rest.
Remove the beef and shred it with two forks. Discard the bay leaves.
Set the pot back to Sauté and simmer the sauce 5 to 8 minutes to reduce. Return the shredded beef along with the olives and capers. Stir, taste, and adjust salt. Garnish with cilantro.
Serg's Notes
These amounts are already at my 1.5x bold profile. A normal recipe runs lighter than this, and it tastes like it. Cook it as written and the sauce actually covers the meat.
Serve with white rice and black beans, or tostones. Maduros on the side are classic. Manzanilla olives are traditional.
Leftovers make great Cuban sandwich or empanada filling.
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