SPOILED ROAST BEEF RECIPES

Steps:

• Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
• Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.
• Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Steps:

• Heat a large heavy pot or dutch oven on medium heat.
• Add oil and beef, season with a little salt and brown meat a few minutes.
• When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
• Add water, salt and bay leaves and bring to a boil.
• When boiling, reduce heat to low and cover.
• Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
• Add the barley, adjust the salt if needed and add fresh ground pepper.
• Simmer an additional 30-35, remove bay leaves and serve.
• Pressure cooker instructions: