Pulled Flank Steak in Red Wine Sauce (Ropa Vieja)

Method

1. 1

   Gather ingredients: 1000 ml water, 900 g flank steak, 2 bay leaves, 18 g salt, 30 ml olive oil, 1 onion, 1 green bell pepper, 3 cloves garlic, 1 tsp dried oregano, 1 tsp ground cumin, 240 ml tomato sauce, 120 ml red wine, 1 tbsp apple cider vinegar, 1 tsp black pepper. Tools needed: pressure cooker, tongs, carving board, knives.

2. 2

   Add 1000 ml water, 900 g flank steak, 2 bay leaves, and 18 g salt to the pressure cooker. Close the lid.

3. 3

   Cook at high pressure (10-15 PSI) for 35 minutes.

4. 4

   Release pressure and transfer steak to carving board. Rest for 5 minutes. Reserve 235 ml beef stock and the bay leaves; discard remaining liquid.

5. 5

   Manually shred the beef into 1.3-cm wide pieces.

6. 6

   Heat 30 ml oil in the cooker. Sauté chopped onion, pepper, garlic, oregano, and cumin for 5 minutes until soft.

7. 7

   Stir in tomato sauce, red wine, reserved stock, shredded beef, vinegar, and black pepper. Adjust salt to taste.

8. 8

   Close lid and cook at high pressure for 15 minutes. Allow 10 minutes natural release.

9. 9

   Open cooker and serve the shredded beef immediately.