Recipe Background
Ropa Vieja is a beloved Cuban dish, where the meat is typically shredded so it resembles a pile of old clothes (hence it's Spanish name). Like your favorite sweater, there's something inherently comforting and warming about Ropa Vieja. The beef is extra tender and juicy, made bold by zesty seasonings. It's cooked in a tomato-chicken sauce that's even more powerfully fragrant and flavorful! The depths of flavor on display here are astounding! Not bad for a dish named after old laundry!
Ropa Vieja is a beloved Cuban dish, where the meat is typically shredded so it resembles a pile of old clothes (hence it's Spanish name). Like your favorite sweater, there's something inherently comforting and warming about Ropa Vieja. The beef is extra tender and juicy, made bold by zesty seasonings. It's cooked in a tomato-chicken sauce that's even more powerfully fragrant and flavorful! The depths of flavor on display here are astounding! Not bad for a dish named after old laundry!
Ingredients
For the meat:
- 1 (3.5-pound) beef chuck roast
- 1 teaspoon adobo seasoning
- 1/2 teaspoon pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 (1.41-ounce) packet sazón seasoning such as Badia® Sazón con Culantro y Achiote
For the Ropa Vieja:
- 1 tablespoon oil
- 2 onions sliced
- 4 bell peppers green, red, yellow, and/or orange, sliced
- 9 cloves garlic finely chopped
- 3 teaspoons dried oregano
- 3 teaspoons cumin
- 3 teaspoons paprika
- 2 teaspoons smoked paprika
- 1/4 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1 cup dry white wine
- 2 (15-ounce) cans crushed tomatoes
- 4 tablespoons tomato paste
- 1 cup chicken broth
- 2 bay leaves
- salt to taste
- pepper to taste
- 3/4 cup pimiento stuffed olives
- 1/4 cup capers
Directions
- Cut the chuck roast into 4-5 large chunks.
- In a large bowl, add the adobo seasoning, 1/2 teaspoon of the pepper, 1 teaspoon of the cumin, the garlic powder, 1 teaspoon of the dried oregano, 1 teaspoon of the paprika, and the sazón seasoning and whisk to combine.
- Add the beef pieces to the spice mixture and rub until they are well-seasoned.
- Add the beef pieces to a large pressure cooker and set the pressure cooker to sauté mode.
- Sear the beef pieces until golden-brown, about 2-3 minutes per side.
- Transfer the beef pieces to a plate.
- Add the oil to the pressure cooker and heat.
- Add the onions and the bell peppers to the hot oil and cook, while stirring, until very soft, about 10-15 minutes.
- Add the browned beef pieces, the garlic cloves, the remaining oregano, the remaining cumin, the remaining paprika, the smoked paprika, the ground cloves, the allspice, the white wine, the crushed tomatoes and their juices, the tomato paste, the chicken broth, the bay leaves, the salt, and the extra pepper to the pressure cooker and stir to combine.
- Seal the pressure cooker and cook on high pressure for 90 minutes.
- Carefully release the pressure, then carefully remove the lid.
- Optionally, using two forks, shred the beef. Shredding the beef is the traditional way to serve Ropa Vieja, but it is not necessary.
- Switch the pressure cooker to the sauté mode and add the olives and the capers.
- Cook the beef mixture, while stirring, until fragrant, heated through, and incorporated, about 10 minutes.
- Taste the beef mixture and season it with more of the salt and more of the pepper, as needed.
- Serve.
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