Beef Barbacoa Tacos

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels. The tender shredded beef showcases the power of the pressure cooker to turn out in just an hour a meal that would ordinarily take hours of slow cooking.
Directions for: Beef Barbacoa Tacos

Ingredients

cup apple cider vinegar

2 Tbsp freshly squeezed lime juice

3 cloves garlic, minced

1 chipotle chile in adobo, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp salt

tsp freshly ground black pepper

tsp ground cloves

2 Tbsp vegetable oil

2 lbs boneless beef chuck roast, trimmed of most fat and cut into large chunks

cup reduced-salt chicken broth or All-Purpose Chicken Stock (page 86)

2 bay leaves

Small (6") corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

Directions

1. Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.

2. Press Saut and use the Saut or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.

3. Add the vinegar sauce and the chicken broth (be carefulsteam may whoosh up!), and then the bay leaves. Stir to combine.

4. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the or + button to set the time to 30 minutes.

5. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)

6. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.

7. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

8. Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350F and place the beef in a shallow baking dish with enough of the juices to reach a depth of about 14 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.

Source and Credits

Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski. Copyright 2017. Photographs Ken Carlson. Used with permission of Workman Publishing.

See more: Beef, Dinner, Main, Mexican

Beef Fajita Stir-Fry on Pasta

Ease of Preparation: Easy
Prep Time: 20 minutes
Directions for: Beef Fajita Stir-Fry on Pasta

Ingredients

Water

1 tsp Olive Oil

1 Onion

1 lb(s) (675 gms) Flank Steak

tsp Prepared Garlic (From a jar)

1 Red Pepper

1 Green Pepper (Or Yellow)

1 cup Chunky Salsa

7 oz (1/2 of a 14 oz Can) Hunts Italian Diced Tomatoes

1 tsp Chipotle Chili Powder

tsp Cumin Powder

2 Tbsp Banana Ketchup

4 cup Whole Wheat Penne Pasta

Olive Oil (Optional)

Basil Leaves (Optional)

cup Tex-Mex Cheese, Shredded

Cilantro (Optional)

Directions

1. Take out equipment and ingredients.

2. Bring water for pasta to a boil in a large stove-top pot.

3. Heat oil in a large nonstick fry pan or wok at medium high heat.

4. Saut onion until translucent.

5. Slice flank into thin strips, across the grain, adding to pan as you cut.

6. Add garlic.

7. Rinse then sliver peppers, adding to pan as you slice.

8. Add salsa, oil and spices to pan and mix.

9. When sauce begins to boil reduce heat to simmer.

10. Meanwhile: Add pasta to boiling water. Set timer for 11 minutes or follow package directions. Stir occasionally.

11. When timer rings, drain and rinse pasta in a colander under hot water.

12. Return pasta to pot, turn off heat, and toss with a little olive oil and basil if you wish.

13. To serve, sprinkle cheese over hot pasta, then spoon sauce onto cheese.

14. Cilantro is optional, you either love it or you don't!! Serve the leftover sauce the next day in a wrap!

See more: Pepper, Pasta, Saute, Dinner, Tomatoes, Cheese, Quick and Easy, Beef, Main

Asian Beef Salad

Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.
Directions for: Asian Beef Salad

Ingredients

12 oz flank marinating steak

2 Tbsp fish sauce

2 Tbsp lime, juice

2 Tbsp Hoisin sauce

4 tsp minced ginger, root

1 Tbsp dry sherry

1 clove garlic, minced

tsp Asian chili paste

tsp sesame oil

8 cup torn red leaf lettuce

2 cup snow peas

1 sweet red pepper, thinly, sliced

small English cucumber

1 cup beans, sprouts

1 Tbsp balsamic vinegar

tsp granulated sugar

2 Tbsp olive oil

Directions

1. Place steak in large shallow dish.

2. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.

3. Place lettuce in large salad bowl.

4. In saucepan of boiling water, cook snow peas for2 minutes or until tender-crisp.

5. Drain and chill under cold running water; drain again and pat dry.

6. Add to salad bowl. Add red pepper.

7. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.

8. Add bean sprouts.

9. Reserving marinade, place flank steak on foil-lined baking sheet.

10. Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.

11. Transfer to cutting board and tent with foil; let stand for 5 minutes.

12. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.

13. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

14. Slice meat diagonally across the grain into thin slices; add to salad bowl.

15. Pour dressing over top; toss gently to coat lightly.

See more: Dinner, Vegetables, Beef, Broil, Picnic, Main, Salad, Chinese

Beef and Bell Pepper Grilled Pizza

These four thin crust pizzas are topped with a homemade tomato sauce, thin slices of beef tenderloin steak, Kalamata olives, Parmigiano-Reggiano cheese and roasted bell peppers.
Directions for: Beef and Bell Pepper Grilled Pizza

Ingredients

Tomato Sauce

1 onion, chopped

1 clove garlic, chopped

2 Tbsp (30 mL) olive oil

1 can (14-oz/398 mL) Italian crushed tomatoes

⅛ tsp crushed red pepper flakes

Salt and pepper

Pizza

1 recipe Pizza Dough

1 small red onion, cut into 1/4-inch (0.5-cm) slices

1 lb(s) (454 g) beef tenderloin steak

2 Tbsp (30 mL) olive oil

2 yellow or red bell peppers, roasted, peeled and cut into strips

16 Kalamata olives, pitted and halved

cup (60 mL) grated Parmigiano-Reggiano cheese

Salt and pepper

Directions

Tomato Sauce

1. In a skillet, soften onion and garlic in oil. Add tomatoes and pepper and simmer gently for about 10 minutes. Season with salt and pepper. Keep warm.

Pizza

1. Divide dough into four pieces. On a floured work surface, roll out each piece into a 28 x 13-cm (11 x 5-inch) oval shape to get four pizzas. Keep under a damp cloth while preparing other ingredients.

2. Preheat the grill, setting the burners to high. Oil grate.

3. Lightly oil onion and meat. Place on the grill and cook until desired doneness. Season with salt and pepper. Keep warm.

4. Lower the burners to medium. Place pizza dough on the grill and cook for 2 to 3 minutes or until bottom of dough is grilled. Turn pizza over and cook for about 2 minutes or until dough is cooked.

5. Meanwhile, thinly slice meat. Spread tomato sauce over grilled pizza. Cover with onions, peppers and olives. Sprinkle with cheese and top with meat.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Bake, Beef, Cheese, Comfort Food, Grill, Olives, Tomatoes, Vegetables

Beef Tenderloin Fillet & Grape Sauce

Directions for: Beef Tenderloin Fillet & Grape Sauce

Ingredients

Beef Tenderloin Fillet

6 beef tenderloin fillets

6 bacon strips

Grape Sauce

1 bottle of La Palma Merlot Reserve 2001

1 L (5 cups) of meat stock

5 shallots, finely chopped

2 leeks, chopped

110 g mushrooms

2 onions, finely chopped

70 black grapes, halved

1 sprig of rosemary

sugar, to taste

salt and pepper, to taste

Directions

Beef Tenderloin Fillet

1. Wrap bacon around fillets. Seal with olive oil and butter in a very hot pan. Reduce heat and cook to taste.

Grape Sauce

1. Stir fry onions, leeks with butter on high.

2. When brown add 80 grape halves and saute lightly. Add wine gradually, stirring as being poured. Lower heat to reduce sauce by half.

3. Add sugar, meat stock and sprig of rosemary and let simmer until it reduces to half again.

4. Remove from heat.

5. Blend and filter. Adjust seasoning, if necessary.

6. Pour back into pan, add mushrooms and the 60 remaining grape halves.

7. Heat and serve on top of fillets.

See more: Lunch, Dinner, Beef, Main, Quick and Easy, Stir-Fry, Fruit, Mushrooms

Italian Beef & Giardiniera Pizza

Directions for: Italian Beef & Giardiniera Pizza

Ingredients

Poolish (Sponge starter)

120 g white flour

113 g water

⅛ tsp instant yeast

Pizza Dough

cup warm water

1 Tbsp extra virgin olive oil

1 tsp Sicilian sea salt

2 cups high gluten all-purpose flour

1 tsp sugar

2 Tbsp milk powder

Poolish (sponge starter), reserved

1 tsp fresh yeast

Filling & Assembly

4 oz Grande Provolone, crumbled

10 oz 30-day aged Mozzarella, chunked

6 oz Italian ground beef, pre-cooked

3 oz giardiniera, pre-made or store bought

2 oz San Marzano or plum tomato sauce

4 oz tomatoes, chunked

Directions

Poolish (Sponge starter)

1. In a bowl, mix flour, water, yeast until well combined.

2. Cover bowl with plastic wrap and leave to rest at room temperature for 8 hours.

Pizza Dough

1. Combine warm water, extra virgin olive oil, coarse Sicilian sea salt and high gluten flour, sugar and milk powder.

2. Using a tabletop mixer, mix the wet and dry ingredients at low speed for 5 minutes.

3. Add poolish (starter yeast) and crumble fresh yeast into the mixture. Blend on low speed for an additional 5 minutes.

4. In a large bowl, ferment dough in the fridge for 6 hours.

Filling & Assembly

1. Grease pan and press individual pieces of pizza dough into deep sheet pan and proof for 2 hours to form the classic "deep dish" shape.

2. After proofing, de-gas pizza dough by pushing down with hands.

3. Fill pizza dough with crumbled Provolone, chunked mozzarella, Italian ground beef and giardiniera.

4. Place sauce and chunked tomato mixture on top of filling.

5. Top with a thin layer of pizza dough. Brush with olive oil.

6. Bake at 450F degrees for 30-40 min.

Source and Credits

Courtesy of Michael Stolfe, Connies Pizza

See more: Beef, Cheese, Italian, Vegetables

Big Bad Beef Skewers

Make the most of grilling season with these skewers of cubed top sirloin, zucchini, tomato and red onion.
Directions for: Big Bad Beef Skewers

Ingredients

Skewers

2 large zucchini

24 oz top sirloin, cut into 1 1/2-inch cubes

3 Roma tomatoes, quartered

3 large red onions, quartered

Spice Mix

2 Tbsp kosher salt

4 tsp freshly cracked black pepper

4 tsp garlic powder

4 tsp lemon pepper seasoning

2 tsp fennel seeds

2 tsp dried thyme

4 Tbsp vegetable oil

Blue Cheese Sauce

cup mayonnaise

2 Tbsp lemon juice

2 Tbsp milk

2 oz blue cheese, crumbled

Jalapeno-based hot sauce, as needed

Kosher salt and freshly ground black pepper

Serving

4 Tbsp olive oil

2 Tbsp lemon juice

2 cups mixed salad greens

cup chopped fresh parsley

2 oz blue cheese, crumbled

Directions

Skewers

1. Preheat a grill pan over medium-high heat.

2. Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.

3. Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.

Spice Mix

1. In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.

Blue Cheese Sauce

1. In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.

Serving

1. Mix together the olive oil and lemon juice in a bowl.

2. Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

Tips and Substitutions

Special equipment: six 14-inch metal skewers

See more: Beef, Grill, Main, Vegetables