Paleo Mexican Beef in the InstantPot!
It's time to start using the InstantPot and CrockPot a little more often because it's quick and doesn't heat up the kitchen!
I mean, seriously, what other reason do you need? Oh ... yeah, it makes some pretty good food too!
So ... this recipe comes from Nom Nom Paleo ... same place That Damn Fine Chicken came from ... and a few other recipes to be shared very very soon as well!
Anyway.
It seems that beef just does not go on sale much any more so the last time I went to Costco, I just bit the bullet and picked up a big hunk (actually 2 hunks in one package) of beef and tossed in the freezer with this recipe specifically in mind. It was still $4.99 a pound ... and no, it was not grass fed, groomed, petted or anything else special like that. It was just BEEF
Ok, lets get to the recipe, shall we?
2 1/2 pounds of beef - I used a chuck roast but you can use brisket, boneless short ribs, flank, etc.
1 tbs chili powder
1 1/2 tsp salt
1 tbs ghee
2 onions, cut in half and sliced thin (I used a red and a yellow)
1 tbs tomato paste (freeze the rest in a small ziploc!)
6 garlic cloves, peeled and smashed
1 can fire roasted tomatoes
1/2 cup beef broth
1/2 tsp fish sauce
dash of black pepper
cilantro
Cut yo' beef in to cubes, like 1 1/2 inch cubes. Seriously. Does ANYONE measure their cubes? I just cut mine in to a little bigger than a generous bite size ;-) Toss the beef in a large bowl and season with the chili powder and salt.
Turn the InstantPot on Saute (doh, that button that says "Saute") and add the ghee and onions and saute til just soft. Add the tomato paste and garlic, give a quick stir and cook til just fragrant. Uhm, I LOVE the smell of garlic and onions cooking!
Add in the beef, tomatoes, broth and fish sauce. Cover and lock the lid in place, making sure the vent is CLOSED.
Press the keep warm button (to turn saute off) and then press the "meat" button which sets the time at 35 minutes.
Go find something to do for 35 minutes. Wash dishes. Watch the news. Blog. Browse Pinterest. Stalk the kids on Facebook.
After 35 minutes are up and you hear the InstantPot beep, you can either press the warm button to turn off the pot and let it release naturally, OR you can leave it as is and let it stay on warm and release naturally. Whichever way you go, just don't do a quick pressure release (where you hit the vent open!).
Pull the beef out and add a little bit of the juice to the dish with the beef.
Serve this up with some riced cauliflower or over some zucchini noodles to keep it grain free/whole30/paleo. Or, if you have those folks in your household who insist on grains, serve up with some rice and call it a day! Garnish with some fresh cilantro if you are into that ... I only do my plate as Hubby does NOT like cilantro ;-)
Enjoy!
I mean, seriously, what other reason do you need? Oh ... yeah, it makes some pretty good food too!
Yup, lunch at my desk was pretty exciting! I had this with riced
cauliflower and green beans ... yummm
So ... this recipe comes from Nom Nom Paleo ... same place That Damn Fine Chicken came from ... and a few other recipes to be shared very very soon as well!
Anyway.
It seems that beef just does not go on sale much any more so the last time I went to Costco, I just bit the bullet and picked up a big hunk (actually 2 hunks in one package) of beef and tossed in the freezer with this recipe specifically in mind. It was still $4.99 a pound ... and no, it was not grass fed, groomed, petted or anything else special like that. It was just BEEF
Ok, lets get to the recipe, shall we?
TIP:
Make this a DAY BEFORE you want to eat it, honestly! It's so much better the next day! I was in heaven at lunch for 2 days with this at the office ... yummmm
2 1/2 pounds of beef - I used a chuck roast but you can use brisket, boneless short ribs, flank, etc.
1 tbs chili powder
1 1/2 tsp salt
1 tbs ghee
2 onions, cut in half and sliced thin (I used a red and a yellow)
1 tbs tomato paste (freeze the rest in a small ziploc!)
6 garlic cloves, peeled and smashed
1 can fire roasted tomatoes
1/2 cup beef broth
1/2 tsp fish sauce
dash of black pepper
cilantro
Cut yo' beef in to cubes, like 1 1/2 inch cubes. Seriously. Does ANYONE measure their cubes? I just cut mine in to a little bigger than a generous bite size ;-) Toss the beef in a large bowl and season with the chili powder and salt.
Turn the InstantPot on Saute (doh, that button that says "Saute") and add the ghee and onions and saute til just soft. Add the tomato paste and garlic, give a quick stir and cook til just fragrant. Uhm, I LOVE the smell of garlic and onions cooking!
Add in the beef, tomatoes, broth and fish sauce. Cover and lock the lid in place, making sure the vent is CLOSED.
Press the keep warm button (to turn saute off) and then press the "meat" button which sets the time at 35 minutes.
Go find something to do for 35 minutes. Wash dishes. Watch the news. Blog. Browse Pinterest. Stalk the kids on Facebook.
After 35 minutes are up and you hear the InstantPot beep, you can either press the warm button to turn off the pot and let it release naturally, OR you can leave it as is and let it stay on warm and release naturally. Whichever way you go, just don't do a quick pressure release (where you hit the vent open!).
Pull the beef out and add a little bit of the juice to the dish with the beef.
Serve this up with some riced cauliflower or over some zucchini noodles to keep it grain free/whole30/paleo. Or, if you have those folks in your household who insist on grains, serve up with some rice and call it a day! Garnish with some fresh cilantro if you are into that ... I only do my plate as Hubby does NOT like cilantro ;-)
Enjoy!
This looks like a delicious recipe for the Instantpot! Hope you are having a fantastic week and thanks so much for sharing with us at Full Plate Thursday. We will look forward to seeing you again real soon!
ReplyDeleteMiz Helen