Panamanian Ropa Vieja
Panamanian ropa vieja is shredded flank steak simmered in a tomato, white wine, and broth sauce with peppers, carrots, and green olives. The olives add a salty tang that cuts through the rich beef, and the long, gentle cooking turns a lean cut tender enough to pull apart. It works equally well in a pressure cooker for a quicker dinner or in a Dutch oven on the stove.
Instructions
Rub the flank steak pieces all over with salt, sazón, cumin, oregano, garlic powder, and pepper until evenly coated.
Whisk the tomato paste, white wine, and broth together in a medium bowl. If you will cook on the stove, use 3 cups of broth, since some will evaporate during the long simmer.
Soften the onions, bell peppers, and garlic in oil. In an Instant Pot, use the sauté setting for 3 to 4 minutes until soft, then press cancel. On the stove, cook them in a large Dutch oven over medium-high heat.
Set the seasoned beef in among the vegetables so that about half of the onion mixture sits beneath the meat and half on top. Add the carrots, olives, bay leaves, and cilantro if using, then pour the tomato mixture over everything.
To use an Instant Pot, close the lid and cook on high for 45 minutes. When the time is up, unplug the pot and let the pressure release naturally.
To use the stove, bring the pot to a boil, cover it, turn the heat to low, and simmer for about 1½ to 2 hours, until the meat shreds easily. Add a little water if the pot starts to run dry.
Shred the beef with two forks, remove the bay leaves, and stir the meat back into the sauce. Top with extra cilantro if you like.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
