Ropa vieja Cubana

In a pressure cooker is very fast. Heat 3 tablespoons oil in pressure cooker over high heat. Add meat and brown well on all sides lifting meat frequently with long wooden spoon to prevent sticking—about 2 to 3 minutes per side. Add water or stock, a pinch of salt and bay leaves, and dried thyme. Set trivet in cooker and place meat on it, broad side down, so that as much surface as possible submerges.

Lock lid into place and bring to pressure, then lower heat and cook for 35 minutes. When pot roast is done, it should be easy to pierce with a fork. If it is not sufficiently tender, lock lid back in place and heat to high pressure for another 5 minutes, remove pot from heat and allow pressure to release naturally for 15 minutes. Release any remaining pressure. Transfer to platter and set aside in warm place.

If you are cooking this on a stove top this part will be like two hours. If your cooking on a Crock pot it will take 4 hours on HIGH or 8 hours on LOW. Brown beef as directed above and add remaining ingredients to Crock Pot.

This first step can do even the night before or early in the morning if you are preparing the Ropa Vieja for dinner.

Reserve the broth where the beef was cooked in. Shred the beef, if the strand s are too long please cut them in half. If you do this step in advance, please keep the beef refrigerated in an air tight container with enough broth. This will help your meat remain tender.

The next step is to prepare a good sauce. For this, heat it in a heavy bottom pan or cast iron pot, add oil and onion and peppers previously sliced and crushed garlic. Cook them for about 2 to 3 minutes.

Then add the tomato puree, spices, wine, and a bit (½ cup to start) the broth in which you cook the meat. Finally incorporate the shredded meat.

Stir well and let it all cook for about 10 minutes over medium heat. Watch the sauce is not too thick, but you can add broth to make it the consistency you like.

Serve with white rice and maduros (yellow plantains) fried or moro (rice with black beans).