This Cuban-inspired braised beef is a comforting dish that’s quick and easy to prepare in the Instant Pot on the PRESSURE COOK setting.
Recipe tags: sofrito base, easy difficulty, lunch, beef, other
| 2 Tbsp | ground cumin |
| 1 Tbsp | dried oregano |
| 1 Tbsp | smoked paprika |
| 1 Tbsp | salt |
| 2 tsp | chili powder |
| 2 tsp | black pepper |
| ¼ tsp | ground allspice |
| Pinch ground cloves | |
| ¼ cup | olive oil |
| 2 Tbsp | olive oil |
| 2 lb | flank steak, cut to fit in Instant Pot |
| 1 | onion, diced |
| 5 | cloves garlic, smashed |
| 2 Tbsp | tomato paste |
| 2 | bay leaves |
| 1 can | (28 oz) diced tomatoes (with juice) |
| 2 Tbsp | Better Than Bouillon® Sofrito Base |
| 2 tsp | Better Than Bouillon® Roasted Beef Base |
| ½ cup | sliced pimiento-stuffed green olives |
| ¼ | freshly squeezed lime juice |
| 2 | freshly squeezed lime juice |
| 2 Tbsp | finely chopped cilantro |
| Lime wedges, for serving |
In large bowl, stir together cumin, oregano, paprika, salt, chili powder, pepper, allspice, cloves and 1/4 cup oil. Season flank steak with spice mix.
With lid off, select SAUTÉ function and set on HIGH. In batches to avoid crowding, add steaks and any excess oil to Instant Pot. Cook flank steak, turning once, for 4 to 6 minutes or until starting to brown. Transfer to medium bowl.
Add remaining oil to Instant Pot. Add onions and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened. Add tomato paste and cook, stirring frequently, for 1 to 2 minutes or until fragrant. Stir in bay leaves, diced tomatoes (with juice), 3 1/2 cups water, Culinary Collection Sofrito and Roasted Beef Base. Return steaks to Instant Pot.
Cancel SAUTÉ function. Close and lock the lid. Select PRESSURE COOK/MANUAL setting on HIGH and cook for 2 hours or until beef is very tender.
When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
Using slotted spoon, transfer beef to medium bowl. Using 2 forks, shred beef. Stir beef back into sauce. Remove bay leaves. Stir in olives, lime juice and cilantro. Serve with lime wedges.
Tips: Serve this Cuban classic with rice or tortillas, or with plantains and black beans. Serve any leftover beef mixture in tacos, quesadillas or enchiladas.