Abner & Amanda's Cuban Ropa Vieja

Cuban Ropa Vieja

by Amanda Sudano Ramirez and Abner Ramirez
Total 2 hours | Active 50 minutes
Makes 6 to 8 servings
TIP: To cook the stew on the stovetop, sear the brisket and simmer it with the water and seasonings in a Dutch oven, covered, until the meat is very tender and shreddable, 2 1/2 to 3 hours.

Special Equipment

an electric pressure cooker

Ingredients

  • 4 to 5 pounds brisket flat cut
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 tablespoon tomato paste
  • 1 large onion, thinly sliced
  • 2 tablespoons chopped cilantro (optional)

Directions

  1. Cut the brisket into 3 rectangular pieces. Season generously with salt and black pepper.
  2. Hit the sauté button on an electric pressure cooker and add 2 tablespoons of oil to the inner pot. When hot, sear 1 piece of brisket at a time until it is golden brown, 4 to 6 minutes on each side. Transfer to a plate. Repeat until all the meat is seared.
  3. Add enough water to the inner pot to cover the meat, scraping up any browned bits on the bottom. Add the oregano, cumin, paprika, and bay leaf. Return the beef to the pot. Lock on the lid, hit the meat stew button, and set time to 45 minutes.
  4. After the pressure cook cycle is complete, follow the manufacturer’s guide for natural release.
  5. Unlock and remove the lid, being careful of any remaining steam. Transfer the brisket from the pot and place on a cutting board. Let cool slightly, then shred the beef with 2 forks into stringy pieces.
  6. Hit the sauté button, add the tomato paste and onion, and stir until the paste has dissolved into the water. Bring to a boil. Add the shredded beef, 2 teaspoons salt, 1 teaspoon black pepper, and remaining 1 tablespoon oil. Simmer until the onions are soft and some of the liquid has absorbed into the meat. Serve garnished with cilantro, if desired.
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