Ropa Vieja (Cuban Shredded Beef)

Ingredients

FOR SEARING THE MEAT:

6 whole cloves garlic

2-2 1/2 lbs. beef chuck roast or flank steak 1 tablespoon oil

FOR THE ROPA VIEJA:

2 (8 ounce) cans tomato sauce

1 green bell pepper, thinly sliced

1 medium onion, thinly sliced

1 (4 ounce) can chopped green chilies

2 tablespoons tomato paste

2 teaspoons EACH dried oregano AND salt

1 tablespoon EACH ground cumin AND white vinegar 1/2 teaspoon red pepper flakes

1/4 cup chopped cilantro + more for serving

FOR SERVING:

white rice and cuban-style black beans

Directions

SEARING THE MEAT:

1. Take the beef chuck roast and using a small paring knife, make 3 small ‘x’ marks into the meat. Take 3 cloves of garlic and insert them into the 3 ‘x’ marks so that the clove is completely inserted into the thickness of roast. Season both sides of the meat with a pinch of salt and pepper. Heat the oil in a large, deep skillet. Add the beef in one piece and fry on each side for 5 minutes, turning only when the exterior is browned. This will splatter a bit but don’t cover the pan as the meat will end up steaming rather than searing.

FOR THE ROPA VIEJA:

1. Chop the remaining 3 cloves of garlic into thin slices and add to the instant pot along with all the remaining ropa vieja ingredients. Cover and let cook on manual for 75 minutes with quick release. When the beef falls apart easily when pulled with two forks, it’s done. Shred the beef with the forks and give it a stir. Taste for seasonings, season with additional salt and pepper as desired.

TO SERVE:

1. Serve over a bed of rice with cuban-style black beans on the side topped with additional cilantro and a few lime wedges. You can also use the shredded beef for burritos, breakfast quesadillas, or tacos! The possibilities are endless!