Cuisine: Cuban
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
- 2 pounds (900 g) fajita meat, sliced (or flank steak, trimmed and cut into 3-inch pieces
- 2 Tablespoons olive oil
- salt and pepper
- 1 big onion, sliced
- 3 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- ¼ teaspoon red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- ½ cup good green olives, halved and pitted
- 2 red bell peppers, cut into ¼-inch wide strips
- 2 Tablespoons fresh parsley
- 1 Tablespoon white wine vinegar, or more to taste
- 1 teaspoon sugar, or more to taste
- Season your dry beef with pepper and salt.
- Heat 1 tablespoon of olive oil in your pressure cooker on medium-high heat and brown only ½ the beef slices. Set aside in a bowl.
- Heat the remaining 1 tablespoon of oil over medium heat and add the onions. Cook for about 5 minutes or until soft.
- Add garlic, oregano, cumin, and pepper flakes. Stir and cook for 30 seconds.
- Loosen all browned bits stuck with a wooden spoon of the bottom of your pressure cooker.
- Stir in tomatoes, olives, browned beef (with juices), and still raw beef.
- Cook on High Pressure for 25 minutes over medium-high heat, adjusting to medium-low heat when high pressure is reached. Adjust heat as needed.
- Allow pressure to release naturally for 15 minutes and quick release any remaining pressure.
- Before serving transfer the beef to a cutting board and shred it into bite-size pieces.
- Meanwhile, bring the remaining sauce to a simmer, stir in the bell peppers. Cook until tender.
- Add back the beef, and also stir in parsley, vinegar, and sugar.
- Season to taste with salt, pepper, extra vinegar, and sugar.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at http://www.mykitchenintherockies.com/2013/09/29/cuban-style-beef/
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