BRAISED BEEF CROCKPOT RECIPES

Steps:

• Season the beef pieces with the salt and pepper.
• Set instant pot multi cooker to SAUTÉ (normal heat) function. Spray inner pot with cooking spray.
• Add beef, in two batches, and brown—about 3 minutes per side. Remove to a plate and set aside.
• Add onions and garlic to the pot; cook stirring for 2 minutes. Stir in oregano, cumin, and bay leaves; cook for 1 minute more.
• Turn off heat and add the remaining ingredients.
• Return the beef and any accumulated juices back to the pot.
• Close the lid and set the pressure release valve to SEALING. Pressure cook (on HIGH) for 60 minutes.
• Allow pressure to release naturally (let the pot sit without disturbing) for 10 minutes, then turn the pressure release valve to the VENTING position to release the remaining steam.
• Open the lid and remove the meat to a large shallow dish. Set aside.
• Skim as much fat as possible from the surface of the cooking liquid then strain over a bowl, pressing the solids to extract all of the juices.
• Return the strained liquid to the pot. (Discard the solids.)
• Set the cooker to SAUTÉ function and allow the liquid to boil until reduced by half (about 1 1/2 cups), about 10 minutes.
• While the liquid reduces, use two forks to pull the meat into shreds. Adjust salt, to taste.
• Serve moistened with sauce.

Steps:

• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl.
• Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours.
• Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks.