Shredded Flank Steak And Anaheim Chile Stew Ropa Vieja Recipes

SHREDDED FLANK STEAK AND ANAHEIM CHILE STEW (ROPA VIEJA)

Steps:

• Place the flank steak in a large deep saucepan or Dutch oven with 6 unpeeled garlic cloves, the unpeeled white onion, peppercorns, and season with salt. Add cold water to barely cover and bring to a simmer over low heat. Cook covered, until the meat is tender, about 1½ hours.
• Remove from the heat and let the meat cool in its own broth. When cool enough to handle, shred the meat into long strings with your fingers or with two forks. Strain the broth, return the shredded meat and strained broth to the saucepan.
• Heat the lard or vegetable oil in a large heavy skillet over medium heat until rippling. Crush the remaining garlic cloves with the flat of a knife blade, and cook until fragrant, about 1 minute. Add the sliced white onion and cook, stirring often, until somewhat softened and transparent, about 2-3 minutes. Add the chiles, and cook, stirring occasionally for 2 minutes.
• Add the onion-chile mixture to the shredded meat along with the cumin and Maggi sauce and bring to a boil. Cook over medium-low heat until the meat is heated through and the flavors are blended.

SHREDDED STEAK WITH PEPPERS, ONIONS AND TOMATOES (ROPA VIEJA)

Steps:

• Cut the flank steak into large pieces and place them in a large bowl. In a small bowl, combine the adobo and the Worcestershire sauce to make a paste. Rub the paste into the meat, add the beer, and let marinate for 15 minutes in the refrigerator.
• Transfer the meat, as well as the marinade to a large pot and bring to a boil over medium heat. Reduce the heat to low, cover, and simmer until the meat is tender, about 3 hours.
• Remove the meat from the pot and reserve the cooking liquid. Using 2 forks, shred the meat and set it aside.
• Heat the oil in a large deep skillet over medium-high heat. Add the onions, peppers, scallions, and tomatoes and cook until they are soft, 10 minutes. Add the tomato paste and meat to the pan along with 2 cups of the reserved cooking liquid. Cover and simmer until the juices cook down, about 15 minutes.
• Combine all ingredients.

PULLED FLANK STEAK IN RED WINE SAUCE (ROPA VIEJA O CARNE RIPIADA)

Steps:

• 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 1 cup (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.