Classics for the holidays: ROPA VIEJA 🔥 Ingredients: 1 ½ pounds of flank steak 2 bay leaves 1 yellow onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced ¼ cup of olive oil 6 cloves of garlic, finely minced ½ cup of spanish olives stuffed with minced pimientos, chopped 8 oz. tomato sauce 1 cup of cooking wine 1 ½ cup of reserved cooking broth Seasoning mix / “sazon completa” 1 tsp. garlic powder 1 tsp. onion powder 1 tsp. cumin powder 1 tsp. Ground coriander 1 tsp. dried oregano 1 tsp. salt 2 tsp. ground annatto Instructions: Add your beef, onion, and bay leaves to a pressure cooker then cover with water. Pressure cook on high for 30 minutes, then let the pressure release. Take out your beef and using your hands (or forks) shred the beef. Reserve the cooking liquid for later. Make your seasoning mix: Add all of your spices to a bowl and mix until it becomes a nice red seasoning blend. Set aside. In a saute pan, add your 1⁄4 cup of olive oil, bell peppers, onion and garlic. Saute for 5-7 minutes over medium heat until your onions are translucent, then add the seasoning mix and stir. Next, add in your cooking wine to deglaze the pan and stir. Then add your tomato sauce and 1 ½ cup of cooking liquid from the pressure cooker. Stir to combine. Add the shredded beef to the pan & mix it in. Taste for salt and seasonings. Adjust accordingly. Drop the heat to low and cover. Let this cook and simmer for 15 minutes over low heat until it thickens and all comes together. Serve warm over white rice. - @chefmikaleon