How to Make Panamanian Ropa Vieja

Step 1 : In a pressure cooker, place water with the criollo rib seasoning, bay leaves, celery, chopped onion, and garlic.

Step 2 : Add the meat and cover the pot to bring to a boil.

Step 3 : Reduce the heat when the pressure builds and cook for 25 minutes.

Step 4 : Then, remove from heat, release the pressure, and open the lid.

Step 5 : Take out the meat and shred it.

Step 6 : Transfer the shredded meat and cooking broth to another pot.

Step 7 : Add the red and green peppers, peas, garlic, onion, and oregano, and mix everything well.

Step 8 : Cook for 10 minutes.

Step 9 : Next, add the sazon packet, mix, and cook for another 15 minutes.

Step 10 : Finally, serve with rice and ripe plantains in panela syrup.

Step 1 : Start by placing the meat in a large pot with water and add half an onion, bay leaf, 2 garlic cloves, and 3 tablespoons of salt.

Step 2 : Cover and cook on high heat for about 45 minutes, or until the meat is tender enough.

Step 3 : Meanwhile, in a small saucepan, cook the tomatoes in 2 cups of water for 10 minutes, then blend and set aside.

Step 4 : Julienne the bell pepper and remaining onion, and finely chop 1 garlic clove, then set aside.

Step 5 : Once the meat is ready, remove it from the pot and place it in a bowl to cool slightly, reserving one cup of the broth.

Step 6 : Then, shred the meat.

Step 7 : In a large skillet over medium-high heat, warm the oil and sauté the onion for 1 minute, then add the bell pepper and stir.

Step 8 : Add the garlic and cook for an additional 2 minutes.

Step 9 : Next, add the shredded meat, tomato blend, beef broth, salt, and pepper to taste.

Step 10 : Stir and cook over low heat until it boils.

Step 11 : Taste and adjust the seasoning if needed, then remove from heat and serve this delicious Ropa Vieja.