Pulled Flank Steak in Red Wine Sauce (Ropa Vieja)
A comforting Cuban dish. Ready in about 1 hour 30 minutes, serves 4.
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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
Method
- 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
Add 1000 ml water, 900 g flank steak, 2 bay leaves, and 18 g salt to the pressure cooker. Close the lid.
- 3
Cook at high pressure (10-15 PSI) for 35 minutes.
- 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
Manually shred the beef into 1.3-cm wide pieces.
- 6
Heat 30 ml oil in the cooker. Sauté chopped onion, pepper, garlic, oregano, and cumin for 5 minutes until soft.
- 7
Stir in tomato sauce, red wine, reserved stock, shredded beef, vinegar, and black pepper. Adjust salt to taste.
- 8
Close lid and cook at high pressure for 15 minutes. Allow 10 minutes natural release.
- 9
Open cooker and serve the shredded beef immediately.
