Name: Pressure Cooker Ropa Vieja (Pulled Flank Steak in Red Wine Sauce)
Yield: Serves 6
Ingredients: 3 cups (710 ml) water; 1 1/2 lb (680 g) flank steak; 2 bay leaves; 1 tbsp (18 g) plus 2 tsp (12 g) kosher salt; 1/3 cup (80 ml) canola oil; 1 medium Spanish onion, cut into 1/2" (1.3-cm) julienne; 1 medium green bell pepper, cut into 1/2" (1.3-cm) julienne; 1 medium red bell pepper, cut into 1/2" (1.3-cm) julienne; 4 cloves garlic, minced; 1 tsp (1 g) dried oregano; 1/2 tsp ground cumin; 1 cup (245 g) tomato sauce; 1 cup (235 ml) dry red wine; 1 tbsp (15 ml) white distilled vinegar; 1/8 tsp freshly ground black pepper

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Photo by Ken Goodman

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.

Recipe notes

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