Ropa Vieja (2/16/19) *****
2 lb. beef flank steak
1 tablespoon olive oil
salt & pepper to taste
1 medium onion, sliced
4-5 cloves garlic, minced
1 cup beef or chicken broth
one 15 oz. can diced tomatoes
2 cups sliced mild/sweet peppers of your choice (my favorite for this recipe are cubanelles, but anaheims or bells work well too)
1/2 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
1/2 to 1 teaspoon Goya Sazon or Adobo seasoning (optional, to taste - or substitute a blend of your own)
1/2 cup chopped fresh parsley
2 tablespoons vinegar (top choices: white wine, distilled, apple cider)
1/2 cup chopped green olives
Season the flank steak generously on both sides with salt and pepper.
Add the olive oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat).
When the oil is hot, place the meat into the cooker, taking care to ensure a large flat surface is in contact with the bottom of the pot.
Brown the meat well on both sides, then transfer it to a plate to rest.
Add the onions and garlic to the pot, and continue to cook over medium saute heat, stirring frequently, until the onions begin to soften.
Add the broth and deglaze: take a moment to scrape any browned bits from the bottom of the pot.
Add the canned tomatoes, sliced peppers, oregano, cumin, and bay leaf (and seasoning blend, if using); stir to combine, then nestle the browned flank steak into the stew.
Cover the pressure cooker with the lid, ensuring that the valve is in sealing position.
Cook under high pressure for 40 minutes (with Instant Pot, press ‘Cancel’ to stop saute mode before closing the lid, then press ‘Manual’ and "+" to select 40 minutes).
When the cooking time is up, allow at least 10 minutes for the pressure to release naturally.
Open the lid and carefully shred the meat by pulling it apart into long fibers with two forks.
Discard the bay leaf, then mix in the parsley, vinegar and green olives.
Season to taste, and serve with rice and your favorite Cuban-style accompaniments.