Ropa Vieja en Olla de Presión
Ropa Vieja en Olla de Presión·(roh-pah vee-eh-hah en oh-yah deh preh-syohn)
Comida (Grandma's Mains for Busy Tuesdays)
Translated to "old clothes," this dish is a nod to the shredded, tattered beef and peppers that anchor the Cuban family table. In the diaspora, this classic has often been gentrified with capers, golden raisins, and sweet wines—fussy additions any self-respecting Cuban grandmother would politely push aside. The real magic requires nothing more than a cheap cut of beef, the holy trinity of a slow-cooked sofrito, a heavy splash of salty Vino Seco, and the unapologetic modern miracle of the electric pressure cooker. It’s deeply comforting, wildly savory, and exactly what a Tuesday night demands.
Ingredients
- beef flank steak or chuck roast2 lb
- white onion1/2 large
- garlic cloves4 med
- dried bay leaves2 med
- kosher salt1 tsp
- water4 cup
- olive oil2 tbsp
- white onion1 large
- green bell pepper1/2 large
- red bell pepper1/2 large
- garlic cloves6 med
- ground cumin1 tsp
- dried oregano1 tsp
- sweet paprika1/2 tsp
- plain tomato sauce1 cup
- tomato paste2 tbsp
- Vino Seco or dry white wine1/2 cup
- pimento-stuffed green olives1/2 cup
Method
- 01
Tenderize the beef in the pressure cooker.
Add the beef chunks, the intact onion half, smashed garlic, bay leaves, salt, and water to an electric pressure cooker. Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes (or 45 minutes if using a thicker chuck roast).
- 02
Shred the meat and reserve the cooking liquid.
Quick-release the pressure, transfer the beef to a cutting board, and let it cool slightly before shredding it along the grain into long, thin strands with two forks. Strain the leftover liquid in the pot, reserving exactly 1 cup of this highly flavored beef broth for your sauce, and discard the boiled vegetables.
- 03
Build the sofrito base.
Wipe the pressure cooker insert dry, return it to the machine, and set it to sauté. Heat the olive oil until shimmering, then add the sliced onions and bell peppers, cooking for 5 to 7 minutes until softened, followed by the minced garlic for 1 minute more.
- 04
Toast the spices and deglaze.
Stir in the cumin, oregano, and paprika for 30 seconds until fragrant, then pour in the Vino Seco to deglaze the pot, scraping up any browned bits. Let the wine reduce for a minute before stirring in the tomato sauce, tomato paste, and the reserved cup of beef broth.
- 05
Simmer the stew to marry the flavors.
Fold the shredded beef and halved olives into the bubbling sauce, ensuring every strand is coated. Let it simmer uncovered on the sauté setting for 10 minutes until the sauce reduces into a thick, clingy gravy, then taste and adjust the salt and pepper before serving over white rice.
Notes
The secret of Vino Seco.
Authentic Cuban Vino Seco is heavily salted. If you can't find it and opt to use a standard dry white wine like Pinot Grigio with a splash of white vinegar, you will likely need to add an extra pinch of salt at the end to properly balance the dish.
Make it ahead.
Like all great stews, Ropa Vieja is arguably better the next day after the flavors have mingled in the fridge. You can boil and shred the meat on a Sunday, store it in a container with its own broth, and whip up the sofrito on a busy Tuesday night in under twenty minutes.
From Cook Cuban in America.