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Ropa Vieja
Delicious flank steak seasoned and cooked to perfection in a tomato broth. The entire family will enjoy this classic Cuban dish.
Prep Time
5
minutes
mins
Cook Time
40
minutes
mins
Total Time
45
minutes
mins
Course:
Entree
Cuisine:
Cuban
Servings:
4
servings
Calories:
412
kcal
Author:
Julie Maestre
Ingredients
2
lbs
boneless flank steak
1
small onion
diced
1
green bell pepper
sliced
1
red bell pepper
sliced
5
garlic cloves
finely minced
1
tsp
oregano
1/2
tsp
cumin
1
tsp
granulated garlic
2
tsp
sazon
2
bay leaves
2
tbsp
sofrito
1/2
cup
dry white wine
16
ounces
tomato sauce
1 1/2
cups
water
3-4
tbsp
olives
salt and pepper to taste
Instructions
Press the saute function on your instant pot and add some oil.
Once the oil gets hot, add the onions and peppers and cook for 2-3 minutes.
Stir in the fresh garlic, sofrito, sazon, cumin, oregano, and granulated garlic.
Add the tomato sauce, dry white wine, water, bay leaves, and season with salt and pepper.
Add the flank steak and make sure the flank steak is covered with the tomato and water mixture.
Seal the lid and press the pressure cook function. Cook for 40 minutes.
Once the 40 minutes are up, release all of the steam before opening.
Place the flank steak on a cutting board and shred using 2 forks.
Place the shredded beef back into the instant pot.
Add the olives.
Press the saute function and cook for an additional 30 minutes, stirring occasionally.
Once the tomato broth thickens, check for seasoning, and serve immediately.
Notes
If you like this dish a bit sweet, add 1/2 tsp of sugar or ketchup.
Nutrition
Calories:
412
kcal
|
Carbohydrates:
16
g
|
Protein:
51
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Cholesterol:
136
mg
|
Sodium:
1041
mg
|
Potassium:
1381
mg
|
Fiber:
4
g
|
Sugar:
8
g
|
Vitamin A:
1575
IU
|
Vitamin C:
73
mg
|
Calcium:
113
mg
|
Iron:
6
mg