Ropa Vieja | Cuban Style Inspired Shredded Beef |#PressureCooker Recipe #bigmamacooks

Wash and clean the brisket.

Cut the brisket into large chunks.

Season the meat with 2 tablespoons of sofrito, 1 tablespoon of ground cumin, 1 tablespoon of black pepper, 1 tablespoon of ground oregano, 2 tablespoons of garlic paste, 1 tablespoon of soy sauce, and 1 tablespoon of cooking oil.

Marinate the meat in the fridge for at least 2 hours.

In a pressure cooker, heat 2 tablespoons of oil on medium-high heat for about 2 minutes.

Brown the meat in the hot oil for 10 minutes without touching it.

Flip the meat to achieve a nice brown color after 10 minutes.

Add 3 cups of water to the bowl with the seasoning and pour it over the meat until it is covered.

Add 4 dry bay leaves to the pot and seal the pressure cooker.

Cook on medium-high heat for 35 minutes in the pressure cooker (or 2 hours in a standard pot).

After cooking, let the pressure cooker cool for 10 minutes before opening.

Remove the meat from the pot and set it aside, reserving the braising liquid.

Shred the meat using two forks until desired consistency is achieved.

In the drained pot, add minced garlic and cook to tenderize and color it.

Add 2 tablespoons of additional oil if necessary.

Combine the shredded meat with the garlic in the pot.

Pour in 3 cups of the reserved braising liquid.

Add 3 tablespoons of tomato paste and 6 olives (if using) to the pot and mix well.

Add the pre-cut vegetables (yellow onion, red bell pepper, cuban pepper, green bell pepper) to the pot and mix.

Add cilantro last and cover the pot (not sealing it) for 20 minutes on medium flame.

After 20 minutes, remove the cilantro from the pot.

Equipment Needed

Allergens