Authentic Cuban Ropa Vieja Recipe: The Ultimate Instant Pot Shredded Beef Stew
Ropa Vieja, meaning “old clothes” in Spanish, is more than just a dish; it’s a culinary embrace, a taste of rich history, and the national dish of Cuba. This incredibly flavorful shredded beef stew, simmered to perfection in a savory tomato broth with vibrant bell peppers, aromatic garlic, sweet onions, and a medley of traditional spices, is beloved not only in Cuba but across the Caribbean and Latin America.
Its evocative name is said to come from the appearance of the shredded beef, which resembles colorful old rags. But don’t let the name fool you – this dish is a feast for the senses, offering deep, comforting flavors that transport you straight to the heart of a Cuban kitchen.
For me, Ropa Vieja is my absolute favorite Cuban dish, hands down. While I also adore Bistec Encebollado, there’s something uniquely comforting about Ropa Vieja, especially on a chilly evening. It’s a dish that embodies warmth and tradition. This particular recipe is inspired by my grandmother’s cooking, who always preferred using brisket for its melt-in-your-mouth tenderness. However, I’ve adapted it to work beautifully with either flank steak or brisket, making it versatile for any home cook.
Beyond its incredible taste, Ropa Vieja is also a fantastic option for those following a low-carb or keto-friendly diet, especially when served without rice or with a low-carb alternative. It’s a hearty meal that satisfies without compromising your dietary goals.
Why This Instant Pot Ropa Vieja Recipe is a Must-Try
Using an Instant Pot for Ropa Vieja isn’t just about speed; it’s about achieving incredible depth of flavor and fork-tender beef in a fraction of the traditional cooking time. The pressure cooker infuses the meat with all the aromatic spices and rich tomato broth, creating a dish that tastes like it’s been simmering for hours. This recipe simplifies a classic, making it accessible even on busy weeknights, without sacrificing any of its authentic taste.
Tips for Successful and Tender Ropa Vieja
Achieving the perfect Ropa Vieja is all about attention to a few key details. Here are some tips to ensure your dish is incredibly tender and bursting with flavor:
- Choose the Right Cut: While flank steak is traditional and cooks beautifully, brisket also works wonderfully, offering a richer, more robust flavor. Both cuts become incredibly tender when cooked slowly or under pressure.
- Don’t Skip the Sofrito: Sofrito is the aromatic base of many Cuban dishes. It’s a blend of sautéed onions, peppers, garlic, and sometimes other ingredients, creating a foundational layer of flavor that is essential for authentic Ropa Vieja. You can use a homemade sofrito or a store-bought version.
- Shredding Technique: After pressure cooking, the beef should be fall-apart tender. Place it on a cutting board and use two forks to easily shred it into strands. If any strands are too long, a quick pass with a knife will sort them out, ensuring a pleasant texture in every bite.
- Seasoning is Key: Don’t be afraid to taste and adjust the seasoning throughout the cooking process, especially after the beef has been shredded and returned to the sauce. Salt, pepper, cumin, oregano, and Sazón are your friends here.
- Allow for Simmering: After the beef is shredded and returned to the pot, the additional simmering time is crucial. This allows the shredded beef to fully absorb the rich flavors of the broth and helps the sauce to thicken beautifully. This step is where the magic truly happens, transforming individual ingredients into a harmonious stew.
Essential Ingredients You’ll Need
The beauty of Ropa Vieja lies in its simple yet powerful ingredients that come together to create an unforgettable flavor profile. Here’s what you’ll gather for this delicious stew:
- Boneless Flank Steak (or Brisket): The star of the show, providing the tender, shredded texture.
- Onions: Adds sweetness and depth to the sofrito base.
- Red and Green Bell Peppers: Essential for color, fresh flavor, and the classic sofrito aroma.
- Fresh Garlic: A cornerstone of Cuban cuisine, bringing pungent, aromatic notes.
- Tomato Sauce: Forms the rich, savory base of the stew’s broth.
- Oregano, Cumin, Granulated Garlic, Sazón: The spice blend that gives Ropa Vieja its distinctive Cuban flavor. Sazón is a key ingredient, often containing annatto for color and a blend of other spices.
- Bay Leaves: Adds an earthy, aromatic undertone to the stew.
- Dry White Wine: Deglazes the pot and adds a layer of complexity and brightness to the sauce.
- Sofrito: A pre-made blend of aromatic vegetables (like bell peppers, onions, garlic, cilantro, and sometimes tomatoes) that serves as the flavor foundation.
- Olives (optional, but highly recommended): Green Spanish olives add a briny, tangy counterpoint that brightens the entire dish.
- Salt and Pepper: To season to taste.
How Do You Make Authentic Ropa Vieja (Instant Pot Method)?
Making Ropa Vieja in an Instant Pot is surprisingly straightforward, allowing you to achieve a deeply flavorful and tender stew with minimal effort. Here’s a detailed breakdown of the process:
- Sauté the Aromatics: Begin by using the “Sauté” function on your Instant Pot. Add a touch of oil and then sauté the diced onions, sliced red and green bell peppers, fresh garlic, and sofrito. This step is crucial for building the foundational flavors. Cook until the vegetables are softened and fragrant.
- Build the Flavor Base: Stir in the aromatic spices: cumin, oregano, granulated garlic, and Sazón. Allow them to toast briefly with the vegetables to release their full aroma.
- Add Liquids and Seasoning: Pour in the tomato sauce, dry white wine, and water. Add the bay leaves and season generously with salt and pepper. Stir everything well to combine.
- Pressure Cook the Beef: Carefully place the flank steak (or brisket) into the Instant Pot, ensuring it’s mostly submerged in the liquid mixture. Seal the lid and select the “Pressure Cook” function (or Manual) on high pressure for 40 minutes.
- Natural Release & Shred: Once the 40 minutes are complete, allow for a full natural pressure release. This is important for the tenderness of the meat. Once the float valve drops, carefully open the lid. Remove the beef to a cutting board and, using two forks, shred it into delectable strands.
- Finish the Stew: Return the shredded beef to the Instant Pot. Add the olives (if using). Switch the Instant Pot back to the “Sauté” function and let the Ropa Vieja simmer for an additional 30 minutes, stirring occasionally. This simmering time allows the shredded meat to absorb all the wonderful flavors of the broth and helps the sauce to thicken beautifully.
- Serve and Enjoy: Once the sauce has thickened to your liking and the flavors have melded, taste and adjust any final seasoning. Serve this magnificent Ropa Vieja immediately with fluffy white rice, warm tortillas, or your favorite side dishes.
Stovetop Method (Completely Optional)
If you prefer the traditional stovetop method or don’t have an Instant Pot, you can certainly make Ropa Vieja the classic way. After sautéing the aromatics and adding the liquids and seasonings as described above, bring the mixture to a boil in a large pot or Dutch oven. Add the flank steak, reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is incredibly tender and easily shredded with a fork. You may need to add more water or broth during the simmering if the liquid reduces too much. Once tender, shred the beef and return it to the pot to simmer for another 20-30 minutes for the sauce to thicken and flavors to deepen.
What to Serve with Ropa Vieja
Ropa Vieja is a complete meal in itself, but it truly shines when paired with classic Cuban sides. Here are some popular serving suggestions:
- Fluffy White Rice: The most traditional accompaniment, perfect for soaking up the rich sauce.
- Warm Tortillas: A simple yet delicious way to enjoy the shredded beef.
- Cuban Black Beans (Frijoles Negros): A staple, offering a creamy, earthy contrast.
- Fried Plantains (Maduros or Tostones): Sweet maduros or savory tostones add another layer of flavor and texture.
- Yuca con Mojo: Boiled or fried yuca drizzled with a garlicky citrus sauce.
- Avocado Salad: A refreshing green salad with sliced avocado helps cut through the richness of the stew.
Storage and Reheating Tips
Ropa Vieja often tastes even better the next day as the flavors have more time to meld! Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of water or beef broth if the sauce has thickened too much. You can also microwave individual portions until heated through.
More Cuban Recipes to Explore
If you love Ropa Vieja, you’re sure to enjoy these other fantastic Cuban dishes:
- Instant Pot Arroz con Leche
- 15-minute Cuban Black Beans
- Picadillo Cubano con Papas
- Cuban Carne con Papa
Ropa Vieja
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Ingredients
- 2 lbs boneless flank steak or brisket
- 1 small onion, diced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 5 garlic cloves, finely minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp granulated garlic powder
- 2 tsp Sazón seasoning
- 2 bay leaves
- 2 tbsp sofrito
- 1/2 cup dry white wine
- 16 ounces tomato sauce
- 1 1/2 cups water
- 3-4 tbsp green Spanish olives, pitted (optional)
- salt and freshly ground black pepper to taste
Instructions
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Press the “Sauté” function on your Instant Pot. Once hot, add a tablespoon of oil (like olive oil or vegetable oil).
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Add the diced onions, green bell pepper, and red bell pepper to the pot. Sauté for 3-5 minutes until the vegetables begin to soften and become fragrant.
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Stir in the finely minced fresh garlic, sofrito, Sazón seasoning, ground cumin, dried oregano, and granulated garlic powder. Cook for another minute until aromatic, stirring continuously to prevent burning.
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Pour in the tomato sauce, dry white wine, and water. Add the bay leaves and season with salt and freshly ground black pepper to taste. Stir well to combine all ingredients.
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Carefully place the boneless flank steak (or brisket) into the Instant Pot, ensuring it is mostly covered by the liquid mixture.
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Seal the lid of the Instant Pot and set the valve to “Sealing.” Press the “Pressure Cook” (or Manual) function and cook on high pressure for 40 minutes.
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Once the 40 minutes of cooking time are complete, allow for a full natural pressure release. This means letting the Instant Pot release pressure on its own until the float valve drops. This typically takes about 15-20 minutes. Do not force release the pressure.
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Carefully open the lid. Remove the flank steak to a cutting board. Using two forks, shred the tender beef into desirable strands. If any strands are too long, use a knife to cut them shorter.
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Return the shredded beef back into the Instant Pot with the flavorful sauce.
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Stir in the green Spanish olives (if using).
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Press the “Sauté” function again and simmer for an additional 20-30 minutes, stirring occasionally. This allows the sauce to thicken and the shredded beef to fully absorb all the incredible flavors.
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Once the tomato broth has thickened to your preference, taste and adjust seasoning if needed. Serve your delicious Ropa Vieja immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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