INSTANT POT BRAISED BEEF (PRESSURE COOKER) - SKINNYTASTE
Instant Pot Braised Beef spiced with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.
Provided by Gina
Total Time 100 minutes
Prep Time 10 minutes
Cook Time 90 minutes
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 3 ounces beef (about 3/4 cup), plus 3 1/2 tablespoons juices, Calories 255 kcal, CarbohydrateContent 5.5 g, ProteinContent 36 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 126 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 2 g
BO KHO (VIETNAMESE BRAISED BEEF STEW) RECIPE - NYT COOKING
Bo kho is a delicious Vietnamese pot-roasted beef stew, fragrant with lemongrass, star anise and cinnamon. When the meat is fork tender, carrots are added to complete the dish. If you wish, include turnips or daikon radish or potatoes. Serve it with rice, rice noodles or a freshly baked baguette.
Provided by David Tanis
Total Time 1 hours 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the marinade: Stir together fish sauce, sugar, ginger, 5-spice powder and pepper.
- Put beef in a large bowl, add marinade and massage into meat. Let marinate for at least 15 minutes, or longer if time permits (may be wrapped and refrigerated overnight if desired).
- Put oil in a Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, fry the beef cubes in small batches, taking care not to crowd them, until nicely browned. When all beef is browned, return chunks to pot. Add shallots, stir to combine and continue cooking for 4 to 5 minutes, or until softened.
- Add tomato, ginger, garlic, lemongrass, salt and annatto, if using, and stir well to coat, then add star anise, cinnamon and chile. Cover with 4 cups water and bring to a boil.
- Reduce heat to a simmer, cover with lid ajar and cook for about 1 hour 15 minutes, or until fork-tender.
- Add carrots to pot and cook 15 minutes more. Skim fat from surface of broth as necessary (or refrigerate overnight and remove congealed fat before reheating).
- To serve, ladle into individual bowls. Garnish with scallions, cilantro, mint and basil.
Nutrition Facts : @context http//schema.org, Calories 460, UnsaturatedFatContent 11 grams, CarbohydrateContent 29 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 53 grams, SaturatedFatContent 5 grams, SodiumContent 1052 milligrams, SugarContent 13 grams, TransFatContent 1 gram
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