Oven Braised Mexican Beef (minus the oven)

Discussion in 'The Bar' started by newcastlefan, Feb 14, 2015.

  1. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    Since I found my Instant Pot I'm cooking everything with meats and vegetables that I would otherwise avoid because the cooking time is just prohibitive (I haz a job). I've made beef stews and chilies before so this time I thought i would try something a little different: Oven-Braised Mexican Beef, except if i use an oven I can expect a 3+ hour cook time. I can't do 3 hours unless I can do without sleep. In my pressure cooker it will be done in a fraction of the time.

    To do this, I need 2-3 lbs of a marbled beef. I would use boneless beef short ribs except those are $17/lb (nothing is cheap in NYC, except life) so I went looking for a beef brisket or some chuck stew beef, all grass-fed because under pressure I can make chuck stew as tender as filet. Mix chili powder and kosher salt as seasoning and let it mellow:
    [​IMG]

    Meanwhile I sauteed an onion (cause they smell so good once they sweat down) in ghee. Another blessing of the pressure cooker is that you don't slice or julienne anything unless you want it to dissolve. Everything is chunked, like my nice big red onion:
    [​IMG]

    Once the onion goes translucent and glassy, it gets some tomato paste and 7 (or more if you don't expect to kiss anyone tonight) smashed cloves of garlic. This is heated till the tomato and garlic odor melts your nasal hairs (about a minute).

    Now comes the tough part. This step took me a lot of time to develop the skills to get it just right: dump in the seasoned beef. Pour about 4-8 oz of commercial mild red salsa - you use mild because all the flavors in the pot will be injected completely through everything else in the pot by the pressure. I like Green Mountain Gringo brand because they don't use any strange chemicals to thicken or preserve it. I suppose you can use Newman's Own, etc. but when beef is this pricey i figure i can go for the good stuff, or I can make my own. Pour 1/2-3/4 cup of beef bone broth (we used to just call this soup stock when my dad was cooking), 1/2 teaspoon of Red Boat Fish Sauce because, well just because. If you don't know what RBFS does for Mexican meat dishes I'm not going to be able to tell you.

    Now close the lid and set it for 35 min @ the Stew / Meat program (this is why you use an Instant Pot rather than a stove top pressure cooker: it's programmable!)

    I learned this next step from watching the Galloping Gourmet on TV years ago: slowly drink a glass of Cabernet Sauvignon till the program on the cooker finishes.

    No peeking in the pot or you have to restart the program for more time.
     
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  2. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    Maybe I will get a light box for the next meal i photograph?
     
  3. BaddFunn

    BaddFunn Kick ass fuck yeah VIP

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    very wordy op :no:
     
  4. DarkFriday

    DarkFriday Fired as a MOD...Twice. Gold

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  5. Micheal Kenyon

    Micheal Kenyon Here

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    :) I like chunky food!
     
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  6. Capn Crud

    Capn Crud The Pride of Cucamonga VIP Gold

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    I have a great pork tenderloin recipe for the pressure cooker if you want it
     
  7. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    i think people expect that when they enter one of my threads.
     
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  8. BaddFunn

    BaddFunn Kick ass fuck yeah VIP

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    I think you're right.
     
  9. Gitfiddle

    Gitfiddle Live Deliciously

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    Doing the paleo thing? Noticed you used grassfed and ghee.
     
  10. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    Thanks! I'm working my way up to pork: my parents never made it when i was a kid (joos!) so I never developed a taste for it, other than bacon, and i dont know what it should taste like. Also I'm doing very spicy dishes now: i think that as i get older my tastebuds need more jolts for me to be satisfied. Next weekend I'm thinking of doing a chicken mole. Roasted jalapenos, chicken and chocolate!
     
  11. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    when i make stews everything starts as 1-2" cubes. beef, potatoes, parsnips, carrots, celery, etc. everything is chunked. When it comes out of the cooker it will all fall apart if i am not careful with it.
     
  12. Rod-Stroker

    Rod-Stroker Streptococcus Gingivitis Halllllllllllllitosis

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    Get a crock pot nigga, set it and forget it
     
  13. Gitfiddle

    Gitfiddle Live Deliciously

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    :facepalm:

    [​IMG]
     
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  14. garypagetwo

    garypagetwo The Gun VIP

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    Froggy not to be rude man but arent you like 500 lbs?
     
  15. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    I can't: I'm afraid to leave it on in the apt for 14+ hours while i am at work in NJ. GE is making a wifi-enabled crock pot that I will be able to manage over the internet, which is next on my shopping list. Then i will feel better about leaving it on all day.
     
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  16. Gitfiddle

    Gitfiddle Live Deliciously

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    Don't you have enormous nipples?
     
  17. A Succulent Chinese Meal

    A Succulent Chinese Meal Oh, that's a nice headlock, sir. VIP

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    This is some Valentine's Day.
     
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  18. garypagetwo

    garypagetwo The Gun VIP

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    is that what's on your mind?
     
  19. Micheal Kenyon

    Micheal Kenyon Here

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    Same with salads. My wife cuts an olive into five slices. I get all like,"What the fuck! Throw them in whole, dummy."
     
  20. newcastlefan

    newcastlefan גֵּרְשֹׁם VIP

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    I weigh 332# now. In 2001 I dropped from 525# to 323#. Over the next 10 or so years I went up to 380#. Between the time i stopped posting here earlier and now I weigh 332#. Over this summer I am going to work to get down below 300# with my goal being 275#.
     
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