The Food Network star shares a recipe from his latest cookbook, Bobby At Home, which uses a pressure cooker (or Instant Pot) to make a speedier version of ropa vieja (juicy, tender shredded beef).
Adapted from Bobby At Home: Fearless Flavors From My Kitchen by Bobby Flay. Copyright © 2019 by Bobby Flay. Used with permission by Clarkson Potter. All rights reserved.
- Kosher salt and freshly ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 pounds chuck roast, brisket, or flank steak, trimmed of excess fat and cut into 2-inch pieces for the chuck and brisket or 3 equal pieces for the flank
- 3 tablespoons canola oil
- 1 large Spanish onion, halved and thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 poblano chile, seeded and diced
- 5 garlic cloves, smashed
- 1 cup dry sherry
- 3 cups homemade chicken stock or store-bought low-sodium chicken or beef canned stock or broth
- ⅓ cup golden raisins
- ½ cup Spanish green olives, pitted and thinly sliced
- 2 tablespoons capers, drained
- ¼ cup fresh lime juice
- 3 tablespoons chopped fresh cilantro leaves
- Crispy Coconut-Scallion Rice or flour tortillas, for serving
Combine 1 tablespoon salt, 1 teaspoon black pepper, the cumin, and coriander in a small bowl. Season the meat on both sides with the spice rub, making sure to rub the spices in completely.
Heat 2 tablespoons of the oil in a large high-sided sauté pan over high heat until it begins to shimmer. Working in batches, add the meat to the hot oil and sear until golden brown on all sides, about 8 minutes. Remove using a slotted spoon and transfer the meat to a pressure cooker (You can also use sauté mode for this step if using an Instant Pot—remove from Instant Pot and reserve at the end of this step).
Add the remaining 1 tablespoon oil to the pan (or continue on sauté mode if using Instant Pot) , if needed, and add the onion, bell pepper, and poblano. Cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook for 1 minute more. Add the sherry and cook until reduced by half, about 5 minutes. Add 2 cups of the stock and bring to a boil.
Carefully pour the hot mixture over the beef in the pressure cooker and sprinkle the raisins around the pot. Put the lid on and follow the manufacturer’s directions to bring it to pressure. Cook the roast until fork-tender, about 40 minutes. Transfer the beef to a cutting board, loosely tent with foil, and let rest for 15 minutes.
Transfer the contents of the pressure cooker to a large saucepan and add the remaining 1 cup stock, the olives, and capers. Bring to a boil and cook until slightly reduced. Remove from the heat and add the lime juice and chopped cilantro.
Carefully shred the meat by pulling it apart into long fibers with two forks. Add the meat to the sauce and stir to heat through. Serve with coconut-scallion rice or tortillas.