I’m excited for you to try this robust shredded beef dish, which literally translates to “old clothes” or “old, shredded clothes.” Pressure cooking a 1 1/2-pound (680-g) flank steak makes shredding this lean meat really easy. The red wine makes the sauce very round but I’ve also used white cooking wine, defying classical pairing trends, and it works just as lovely. That’s the beauty of making food your own. There’s nothing else like this classic Cuban recipe. President Obama enjoyed this very dish during his historical visit to Havana in spring 2016. We traditionally eat this rice with black bean rice (Moros y Cristianos), but the sauce is also lovely over vegetables, or any rice.
Ingredients
Serves 6
Step 1
Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.
Step 2
Stovetop Pressure Cooker:Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and
Step 3
Electric Pressure Cooker:Use the meat setting and adjust the time to 35 minutes, or set to high pressure (10–12 PSI) and 35 minutes.
Step 4
When done, remove the stovetop cooker from the heat and apply quick-release, or cancel cooking for the electric cooker and apply auto-release. When all the pressure is out, open the cooker and transfer the flank steak to a carving board, using tongs. Allow the beef to rest, about 5 minutes. Reserve 1 cup (235 ml) of the beef stock for later use and discard the rest. Do not discard the bay leaves. When ready, manually shred the beef, pulling it apart into 1/2-inch (1.3-cm) wide pieces. Heat the oil in the stovetop pressure cooker over medium-high or use the sauté setting for the electric pressure cooker. Sauté all of the vegetables and garlic, adding the oregano and cumin, until the onion begins to soften and the mixture is fragrant, about 2 to 5 minutes. Stir in the tomato sauce, red wine and reserved beef stock. Add the shredded beef, vinegar and black pepper, and adjust for salt. Stir well, cancel cooking for the electric cooker and close the lid.
Step 5
Stovetop Pressure Cooker:Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.
Step 6
Electric Pressure Cooker:Use the meat setting and adjust the time to 15 minutes, or set to high pressure (10–12 PSI) and 15 minutes.
Step 7
When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 7 to 10 minutes. If the pressure is not fully released after 10 minutes, apply auto-release. Serve immediately.
How would you rate Pulled Flank Steak in Red Wine Sauce (*Ropa Vieja o Carne Ripiada*)?
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Reviews (6)
Back to TopThis recipe is incomplete -- "Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 30 minutes. Cook over high heat until the pressure point is reached, then lower the heat to medium and" AND WHAT?
docentdan
Mesa Arizona
3/10/2018
I used the instapot and followed the directions exactly, and it was incredibly watery--I've made other versions of this that had the correct consistency- very moist but not more liquid than meat- I honestly think the recipe is written wrong and adds too much water....good flavor but would not make again.
mulch
2/5/2018
This was the first thing I made with my instant pot and I've made it a few times since. It's succulent and flavorful, and everyone in the family loves it. I add a handful of rinsed pimento-stuffed olives, which are traditional in the dish but not in the recipe (yet in the photo...).. It requires very little time in the kitchen, and is even better the next day--if there are any left overs.
wheedle
New York City
7/13/2017
My family loves this recipe. Tasty and easy to prepare. Great for busy weeknights and reheats well. Personally, I like to add a few teaspoons of red chili flakes for heat. However, it's exquisite just the way it is.
jmallet
Johannesburg, South Africa
3/27/2017
Excellent recipe. I'm fairly new to using a pressure cooker, but this recipe was very easy to make and tasted wonderful.
Anonymous
Baltimore, MD
3/13/2017
A big hit. My 11 year old son literally drank the sauce off his plate. Will definitely make again--perhaps cook a little less as I thought the meat was a little chewy.
lemonsun
3/6/2017
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