How to make Ropa Vieja

Place the chuck roast in the pressure cooker and fill it with water to cover the meat.

Add 1 beef bouillon to the water.

If using a regular pot, bring the water to a boil, lower the heat, cover, and cook for 2 to 3 hours, checking the water every hour.

In the pressure cooker, once it starts releasing vapor, cook for 45 minutes or until the meat is tender.

After 45 minutes, shred the meat using your hands or a fork, removing any fat as needed.

In a skillet over medium heat, add a little oil to sauté the vegetables.

Add chopped green, yellow, and red peppers, and onions to the skillet. If using, crush and add 2-3 cloves of garlic.

Sauté the vegetables for 3-4 minutes, stirring to prevent burning.

Add 4 oz of tomato sauce to the skillet.

Using the stock from cooking the meat, add 1-2 cups of beef stock to the skillet.

Add green olives with pimentos to the mixture if desired.

Add the shredded meat to the skillet and combine everything well to incorporate the flavors.

Season with a little cumin, black pepper, oregano, and salt to taste, adjusting as necessary.

Cook the mixture over medium to medium-low heat for approximately 5-7 minutes.

Equipment Needed

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