Sunday, October 17, 2010
One of my favourite cooking mantras is cook once, eat twice. So you can be sure the minute I saw Southwestern beef wraps over on Our Best Bites, I was all over this recipe. The plan was to cook a lot (once) so that there would be leftovers to make tacos ( thus eating twice).
My plan was a colossal failure. There were no leftovers because certain individuals seemed to think that eating twice meant that they should go back for second helpings. I have no real evidence but I do I have my suspicions that some may have even stretched it to eating thrice. Consider yourselves warned.
Originally this was a slow-cooker meal from Mc Cormick. I have adapted it for the pressure cooker.
Southwestern Shredded Beef
2 medium onions, cut into 1-inch wedges
3 cloves garlic
2 1/2 pounds boneless chuck roast,
1 teaspoon chili powder
1 teaspoon cumin, ground
1 to 2 tablespoons chopped fresh cilantro (or 2 teaspoons culantro)
3/4 teaspoon salt
5 Trinidad pimento peppers or substitute with 1 green bell pepper, cut into 1/2-inch pieces
6 diced tomatoes
*For extra heat, use spicy salsa and/or add 1 chopped jalapeno pepper to slow cooker when adding green pepper
1. Put onions and whole garlic cloves at the bottom of the pressure cooker.
2. Mix chili powder, cumin, cilanto and salt in small bowl. Rub seasoning mixture all over meat. Place meat on onions and garlic in the pressure cooker. Top with green pepper and diced tomatoes. Cover.
Consult your pressure cooker manual on how long to cook the beef as the following instructions may not work for your brand of cooker.
3. Cook on high until desired pressure is acheived (about 5 mins). Turn heat down to med - low and cook for 20 minutes.
4.When the 20 minutes are up, release the pressure from the pot according to the manufacturer's instructions. This takes about 5 mins.
5. Shred beef with 2 forks. At this point you will find that there is still a lot of liquid in the pot. You can drain the liquid of or f cook further in the uncovered pressure cooker to thicken gravy.
Serving Tip: Serve with rice, fried plantains and bean salad
Posted by WizzyTheStick at 8:42 PM