Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada)

Ingredients for Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada)

• 725ml (710 ml) water

• 675g (680 g) flank steak

• 2 ورق غار

• 1 tablespoon (18 g) plus 2 teaspoons (12 g) kosher salt

• 80ml (80 ml) canola oil

• 1 medium Spanish onion, cut into 1/2" (1.3-cm) julienne

• 1 medium green pepper, cut into 1/2" (1.3-cm) julienne

• 1 medium red pepper, cut into 1/2" (1.3-cm) julienne

• 4 فصوص ثوم، مفروم

• 1 teaspoon (1 g) dried oregano

• 1/2 ملعقة صغيرة كمون مطحون

• 240ml (245 g) tomato sauce

• 240ml (235 ml) dry red wine

• 1 tablespoon (15 ml) white distilled vinegar

• 1/8 ملعقة صغيرة من الفلفل الأسود المطحون حديثًا

How to make Pulled Flank Steak in Red Wine Sauce (Ropa Vieja o Carne Ripiada)

Add the water, flank steak and bay leaves to the cooker. Season with 1 tablespoon (18 g) of the salt. Close the lid.

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

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.

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 240ml (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.

Stovetop Pressure Cooker: Set to high pressure (15 PSI) and cook over high heat for 10 minutes total.

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.

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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.