Ropa Viejo Cuban Pulled Beef Via Pressure Cooker Recipes

Steps:

• 1. Put brisket in a large pot of cold water add half onion, half green pepper, 1 bay leaf, 3 cloves garlic smashed or crushed and 1 tsp salt cover and cook for about four hours over medium flame until brisket is fork tender and is falling apart. If you have a pressure cooker You can do the same as above; cover and pressurize for one hour. When finished cooking; release steam carefully; remove meat and allow to cool then with two forks beging ripping pieces of meat into shredds with the forks pulling each apart until all is shredded completely. Set aside
• 2. Next in a large deep skillet or saute pan heat the olive oil over medium heat; add the rest of the diced onion, green pepper, remaing garlic, (be sure garlic is smashed or put through a garlic press) saute these veggies until onion is translucent; next add the parsley, cilantro, diced roasted pimento, should only use one pimento, continue to saute until parsley and cilantro are limp. Next add the olives and the wine to the sauteed veggies, continue to saute for about a minute; now add the tomato sauce; ketchup, worcestershire sauce; vinegar; lime juice; bay leaf, and all the dry seasonings. oregano, cumin powder,sazon goya packet,garlic powder,goya adobe seasoning,remaining tsp salt, black pepper,and stir very well. Keep cooking for about 2 minutes until all the seasonings are well mixed into the sauce. Now add the 1/2 cup beef broth. Stir very well and let simmer for about one more minute. Taste a little of the sauce to see if it has enough salt and seasonings you may want to add a little more salt or pepper or a little bit more of ketchup and a kiss of cayanne pepper if you like. If you like a little kick. It's up to your taste liking.
• 3. Now add the meat to the sauce and mix very very well ensuring that the meat is well mixed with this sauce. Saute the meat with the sauce for about three minutes; over a medium low flame so the sauce marries with the meat. Cover with a tight lid lower the flame to very low and leave like this for three minutes. After three minutes have passed uncover mix real good again, and serve on top of fluffy white Cuban rice or my white lime rice. Serve with the fried plantains and a salad. This shredded beef is delicious. Enjoy
• 4. I like to eat the left over shredded beef on toasty Cuban bread the next day or you can serve on toasted French or Italian bread either way it is wonderful. Buen Appetito Save the remaining beef broth for making soup the next day or freeze for another dish.

Steps:

• Preheat the oven to 350 degrees.
• Pat the flank steak completely dry with a paper towel. Cut in half or thirds (across the grain) if needed to fit into your pot in a single layer. Season with 2 teaspoons salt.
• Heat the olive oil in a medium Dutch oven or a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the steak in a single layer and cook until a deep brown crust develops, 5 to 8 minutes on each side. Remove to a plate and set aside.
• Add the onions and peppers to the same pot. Season with 1 teaspoon salt and a few cracks black pepper. Cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, cumin and oregano; stir until fragrant, about 30 seconds. Add the tomato paste and cook, stirring, until it starts to develop color, about 1 minute. Add the vino seco to deglaze and cook, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the tomato sauce, beef stock and bay leaf. Stir to incorporate. Nestle the steak in the sauce, submerging it slightly. Be sure to add any accumulated juices from the plate.
• Cover and cook in the oven until the meat shreds easily with two forks, about 1 hour 30 minutes.
• Transfer the pot back to the stovetop. Remove the steak to a cutting board or medium bowl and shred into long thin pieces using two forks. Meanwhile, simmer the sauce over low heat until slightly reduced, about 3 minutes. Return the steak to the pot and stir to combine. Add the lime juice and olives, capers or pimientos, if using.
• Serve with white rice and black beans.

Steps:

• Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
• Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
• Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
• Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
• Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
• Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

Steps:

• Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
• Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.

Steps:

• 1. Trim excess fat and ick off of the beef. In a skillet, add 3 Tablespoons of the oil and heat. Into the hot oil, place meat. Sear to brown completely on all sides.
• 2. Remove the browned meat to the pressure cooker and cover the meat with water. (I had leftover broth from making green beans, potatoes, garlic, and ham hocks in the day before, so I used part of that. Replacing half of the water with vegetable or beef broth would also work, but it isn't necessary.)
• 3. Add 1 of the onions, coarsely chopped, to the skillet where the meat was browned and cook until softened. This brings out the flavor in the onion. If you want to add the celery to the skillet, have at it, but I just dumped the carrots and celery--along with the softened onion--into the pressure cooker.
• 4. Add the bay leaves to the contents of the pressure cooker.
• 5. Secure the lid on the pressure cooker and close the valve. Set the pressure to high or 80p. Set to cook for 90 minutes.
• 6. When the pressure cooker's time is up, leave the beef in the cooker while you prepare the following ingredients (if the timing isn't right, just leave it on Warm until you are ready; mine was in the pot another 30 minutes and longer wouldn't have hurt anything).
• 7. In the skillet used earlier, add the remaining oil and heat. Put the other onion, chopped, in the skillet and cook until softened.
• 8. To the onion in the skillet, add the 1 t. finely chopped cilantro, 3 cloves garlic (mashed and minced), 1 cup small green peas and 1 chopped bell pepper and simmer while stirring slowly for 7 minutes.
• 9. Add the ½ c. pimiento (drained and chopped), 3 mild chilies, 4 whole tomatoes (peeled, seeded, chopped) OR 1 large can of tomatoes (I used fire roasted), and 2 t. tomato paste.
• 10. Use a measuring cup to scoop two cups of the broth out of the pressure cooker. Add to skillet mixture. Add dry powdered/ground ingredients. 1 T cayenne pepper, ½ t cumin, and salt and pepper (to taste). Stir mixture to blend well, cover the skillet, and allow to simmer for 15-20 min.
• 11. Using tongs, take the meat out of the pressure cooker and place in a large serving bowl or a platter that curves up on the sides to contain juices. Pull the beef apart (it will probably be falling apart anyway as you take it out of the cooker). Make sure you don't grab any of the bay leaves as you are transferring the meat from the cooker.
• 12. Dish up any side dishes/accompaniments and ready the table as the skillet simmers. Rice or baked potatoes go well with this entree; the beef can be ladled over either one. It would also be really good with polenta.
• 13. Five to ten minutes before serving, take the cover off of the skillet and turn the heat up to allow contents to thicken somewhat.
• 14. Pour the skillet contents over the beef and toss a bit to coat all of the beef. Tongs work well for this.
• 15. This is a dish where the flavors only improve with time, so leftovers are a plus! The recipe makes quite a bit, so I froze half of the leftovers to have for a quick meal on a night when I have little time to cook and put the other half in the refrigerator to use for sandwiches or lunches over the next couple of days.
• 16. When cleaning up, remove the bay leaves from the broth left in the pressure cooker and transfer the remaining broth to a glass jar to put in the fridge or a freezer container. Use for soup or another recipe.

Steps:

• Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the 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 the pressure point is reached, then lower the heat to medium and
• 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 the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for 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 total.
• 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.
• When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.