Como hacer ROPA VIEJA | estilo CUBANO 🇨🇺| havanadice

Cut the beef brisket against the grain and then cut it in half.

Place all pieces of meat into the pressure cooker.

Add enough water to cover the meat completely.

Add 1/2 onion, 4 cloves of garlic, 2 bay leaves, black pepper, and 1 teaspoon of salt.

Seal the pressure cooker and cook for about 40 minutes.

After 40 minutes, release the pressure and open the cooker to check the meat's tenderness.

Transfer the meat to a tray and let it cool for about 10 minutes before shredding.

In a pan, add a little olive oil to prepare the sofrito.

Add 1/2 bell pepper and 1/2 onion to the pan, adjusting the quantity to taste.

Add a little cumin and oregano, along with 3-4 cloves of garlic, and mix.

Cook the sofrito on low heat, ensuring it doesn't cook too quickly.

Add 1/2 cup of tomato sauce to the sofrito, adjusting the amount to taste.

Continue cooking the sofrito on low heat for a few more minutes.

Shred the cooled meat using two forks or your hands.

Add the shredded meat to the sofrito and mix well.

Pour in 1-1.5 cups of beef broth and mix everything together.

Cook on medium-low heat for about 5-10 minutes until everything is well integrated.

When the meat has a creamy texture that is not too wet or too dry, turn off the heat and let it rest for 5 minutes before serving.

Equipment Needed

Allergens