Cuban Ropa Vieja (Shredded Beef)

Tip: Read directions completely before preparing.

Ingredients:

3 pounds flank or chuck

2 teaspoons dried oregano

2 teaspoons cumin seeds

1 teaspoon peppercorns

Kosher salt

4 tablespoons extra-virgin olive oil

2 large Roma tomato, chopped

1 large onion, halved and sliced

4 cloves garlic, minced

1 bay leaf

1 green bell pepper, sliced

1/4 cup Spanish olives, sliced

1/2 cup chopped fresh parsley

1/2 cup cilantro

1/2 cup white wine

1 cup water

Directions:

Grind the oregano, comino, salt and pepper together.

Pat the meat dry, remove fat or any silver lining, cut into 3" to 4" squares. 

Season all over with the oregano, cumin and pepper mixture.  Heat 3 tablespoons olive oil to a large skillet over medium-high heat.  Add the meat, in batches, do not overcrowd the skillet  and sear on all sides, about 5 minutes.  Remove meat and add to pressure cooker. De-glaze pan with 1/2 cup white wine and add to pressure cooker.

Add the tomatoe, onion, crushed garlic, bay leaf and 1 cup water.
 

Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 20 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.

 

Meanwhile, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the bell peppers, season with salt and pepper and cook until soft, about 10 minutes.

Carefully remove the pressure-cooker lid. Discard the bay leaf, then transfer the meat mixture to a bowl and shred the meat into thin rope-like pieces with a fork.

Return the shredded meat back into the large bowl and add the peppers, olives, parsley and minced garlic. Add 1 cup of the liquid from the pressure cooker to the bowl and stir.

Season with salt, if needed.  Enjoy!

Tip:  Ropa Vieja means, "Old Clothes".  Serve with black beans and white rice!

Cuban Black Beans

Tip:  Read directions completely before preparing.

Ingredients:

1 teaspoon olive oil

1/2 cup salt pork, cubed 1/4" - 1/2" pieces

1 (15-ounce) cans black beans, undrained

1 cup onion, chopped

1 garlic clove

1/4 teaspoon black peppercorns

1/4 teaspoon dried Mexican oregano

1/4 teaspoon comino seeds (cumin)

1/2 cup cilantro, chopped

1 Roma tomato, chopped

1 heaping teaspoon capers, non-pareil

1 teaspoon white vinegar

1 cup water

Directions:

Add olive oil to a heavy bottomed skillet and heat over medium high.  Add salt pork and fry until crispy.

While the salt pork is frying, in a molcajete (mortar and pestle) add garlic, comino, oregano, and peppercorns and grind into a paste.

Add 1 cup of water and stir to loosen all the spices and set aside.

Once the salt pork is fried, add onion, and saute until tender.

Add beans, capers, tomatoes, cilantro, vinegar and molcajete ground mixture, stir, than bring to a boil.

Cover, reduce heat, and simmer 20 minutes. Serve over white rice!  Enjoy!

Tip:  Black beans, white rice and Ropa Vieja, a Cuban style shredded beef, are a great combination!