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Category: Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless beef chuck stew meat
2 tsp dried oregano
2 tsp ground cumin
Kosher salt and freshly ground pepper
3 Tbsp extra-virgin olive oil
1 14-ounce can whole tomatoes
2 carrots, cut into 1-inch pieces
1 large onion, halved and sliced
3 Tbsp tomato paste
4 cloves garlic, 2 crushed, 2 minced
1 bay leaf
a green bell pepper, sliced
1 red or yellow bell pepper, sliced
1/2 cup halved pimiento-stuffed Spanish
olives
1/2 cup chopped fresh parsley
crusty bread, for serving
Pat the meat dry, then season all over with the oregano, cumin and a generous amount of salt and pepper. Heat 2 Tbsp olive oil in a 6-qt pressire cooker over medium-high heat. Add the meat and sear on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf and 1 1/4 cups 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 18 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturers instructions.
Meanwhile, heat the remaining 1 Tbsp 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. Add the peppers, olives, parsley and minced garlic. Season with salt and pepper. Serve with bread, if desired.
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Ropa Vieja (pressure-cooker)
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Category: Beef
Prep Time: Cook Time: Total Time:
1 1/2 lbs boneless beef chuck stew meat
2 tsp dried oregano
2 tsp ground cumin
Kosher salt and freshly ground pepper
3 Tbsp extra-virgin olive oil
1 14-ounce can whole tomatoes
2 carrots, cut into 1-inch pieces
1 large onion, halved and sliced
3 Tbsp tomato paste
4 cloves garlic, 2 crushed, 2 minced
1 bay leaf
a green bell pepper, sliced
1 red or yellow bell pepper, sliced
1/2 cup halved pimiento-stuffed Spanish
olives
1/2 cup chopped fresh parsley
crusty bread, for serving
Pat the meat dry, then season all over with the oregano, cumin and a generous amount of salt and pepper. Heat 2 Tbsp olive oil in a 6-qt pressire cooker over medium-high heat. Add the meat and sear on all sides, about 5 minutes. Add the tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf and 1 1/4 cups 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 18 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturers instructions.
Meanwhile, heat the remaining 1 Tbsp 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. Add the peppers, olives, parsley and minced garlic. Season with salt and pepper. Serve with bread, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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