After recently purchasing an electric Cuisinart pressure cooker, I have totally fallen in love with this method of cooking for my busy family. This is a dish that we really enjoy and one that I can have on the dinner table in about 30 minutes, start to finish, thanks to the pressure cooker. Note: If you don’t have a pressure cooker, check the special directions below for making this recipe in the oven.
3 lbs. chuck roast, cut into 2 inch chunks, trimmed
2 Tbs. olive oil
1 Tbs. kosher salt
2 tsp. ground cumin, ½ tsp. smoked paprika, 1 tsp. chile powder
1 tsp. chipotle sauce
1 onion, sliced
3 cloves garlic, crushed
2 tsp. dried oregano
1 cinnamon stick
zest of 1 orange
1 cup orange juice
½ cup lime juice
Preheat pressure cooker on browning setting and add oil, salt, cumin, paprika, chile powder and chipotle sauce; when mixture is hot, add cubed beef; brown beef in batches, then return all beef to pressure cooker.
Add onion, garlic, oregano, cinnamon stick, orange zest, and juices; cover pressure cooker, lock lid in place and bring to high pressure.
Cook beef at high pressure for 25 minutes; allow pressure to release naturally. Remove pressure cooker lid and transfer beef to a preheated, oiled cast iron skillet set over high heat. **To prepare beef in a conventional oven, prepare as above, but add more juice (or broth) to the pot you are using, making sure beef is about halfway submerged; cover pot with a tight fitting lid and cook at 350 degrees F for 4-5 hours, or until beef is very fork-tender, adding more liquid if needed.
Using two forks, shred beef in skillet, then add just a bit of the cooking liquid from the pressure cooker to the skillet. Cook beef over high heat just until it gets a good “crisp” on the outside, watching carefully so beef doesn’t burn, adding cooking liquid from pressure cooker, a little at a time, as needed.
Serve beef with skillet-browned corn or flour tortillas, salsa fresca, sour cream, and cilantro OR topped with my favorite
veggie coleslaw.
See in another Post in Larch Kitchens - "My Favorite Veggie Coleslaw"
Now You’re Cookin’,
Chef Alli
I am dead serious when I say I could eat this slaw ALL DAY, EVERY DAY. It’s crunchy, cool, creamy, and spicy – all in one bowl and it’s a deliciousaccompaniment to spicy beef or pork dishes, such as Chipotle Sloppy Joes, Beef Carnitas, or as above, on Bacon-Wrapped HotDogs.
1/2 cup plain nonfat Greek yogurt
2-3 Tbs. light mayonnaise1 Tbs. cider vinegarjuice and zest of 1 lime1/4 – 1/2 tsp. red pepper flakeskosher salt and freshly ground black pepper, to taste12 – 16 oz. package coleslaw mix (the packages vary in size depending on the brand)1 cup shredded carrots1 red bell pepper, cut into very thin strips
1 jalapeno, seeds and membranes removed, minced
To prepare crunchy coleslaw, combine yogurt, mayonnaise, vinegar, and red pepper flakes in a mixing bowl; add coleslaw mix, carrots, bell pepper, and jalapeno, tossing to coat.
Season to taste with kosher salt and black pepper, as desired. Refrigerate, covered, until ready to serve.
Now You’re Cookin’,
Chef Alli
