One of my favorite meals to make Ropa Vieja with Bagna Rossa Basil. This dish is traditionally time-consuming, takes hours to braise the meat to the necessary flaky tenderness, but worth every minute. And now, with the help of a pressure cooker, you can save time and still enjoy this complex, succulent dish.
I can’t tell you how many times my pressure cooker has saved the day – and dinner! This simple tool is my secret weapon for making fast hearty dinners that taste like they cooked all day. With the help of a pressure cooker and a jar of Anna Maria’s Bagna Basil, I can whip up a hearty and mouth-watering Ropa Vieja in a fraction of the time.
Read on to learn how to make your own fast and easy Ropa Vieja for dinner this week!
Ropa Vieja is a traditional Cuban dish, often served with rice, beans, or plantains. To make it, we braise flank steak or chuck roast in a delicious tomato and broth sauce for hours until it is tender. The name means “old clothes” because of the way the meat shreds into long fibers after stewing in the flavorful broth.
I love this dish, but I just never seem to have time to plan ahead for it. The traditional recipe has a long list of steps for making the broth, sauce, and meat separately. While I’m all about tradition, I’m also about saving time! So, I tried a new way…
When my husband Chris gave me a Breville Fast Slow Pro pressure cooker for the holidays one year, I knew this would be my secret for a fast and easy Ropa Vieja!
Since then, I have been delighting my family with Rockin’ Ropa Vieja almost weekly. And they couldn’t be happier! Now it’s your turn…
Note: this recipe can be done using a slow cooker or a dutch oven, it just takes much longer to cook.