Pressure Cooker Pot Roast

FOR THE POT ROAST: 4 pounds beef chuck roast, cut in half Kosher salt and black pepper 2 tablespoons vegetable oil 7 ounces frozen pearl onions (or 1 yellow or red onion, peeled and cut into wedges) 8 garlic cloves, smashed and peeled 1 1/2 cups dry red wine 1 tablespoon red wine vinegar 5… Continue reading Pressure Cooker Pot Roast

Pressure Cooker Birria

3 lbs stew meat (beef, lamb or goat) cut into 1- 2 inch pieces 1 tablespoon salt pepper to taste 2 cups chicken or beef broth 4 dried guajillo chile (see notes) 2 dried Pasilla chilies (optional) 1–2 tablespoon olive oil 1 large onion, diced 6 garlic cloves, roughly chopped 14-ounce can diced tomatoes, preferably… Continue reading Pressure Cooker Birria

Spicy Korean Rice Cakes (Tteokbokki)

8 ounces fresh or thawed frozen tteok (see note) 4 ounces beefsteak, such as chuck or sirloin, very thinly sliced 1/2 teaspoon soy sauce 2 teaspoons sesame oil 2 cloves garlic, minced 1 small onion, thinly sliced 2 cups green cabbage, cut crosswise into large pieces (optional) 1 to 2 tablespoons gochujang (Korean chile paste)… Continue reading Spicy Korean Rice Cakes (Tteokbokki)

Pressure Cooker Green Curry

1 tablespoon Coconut Oil 2 tablespoons Curry Paste (adjust to preferred spice level) 1 tablespoon Minced Ginger 1 tablespoon Garlic 1 cup Onions chopped 1 lb Boneless Skinless Chicken Thighs cut into bite size pieces 1 can Bamboo Shoots small can, optional (omit for low carb) 1/2 cup Water divided 1 tablespoon Fish Sauce 2… Continue reading Pressure Cooker Green Curry

Pressure Cooker Panang Curry

3 tablespoons Panang Curry Paste 1 tablespoon Creamy Peanut Butter 1 tablespoon Soy Sauce or fish sauce 1 teaspoon Sugar or Swerve 1/2 teaspoon Kosher Salt 3/4 cup hot water 1 pound Boneless Skinless Chicken Thighs cut into bite size pieces 2 cups Onion chopped 1 tablespoon Minced Garlic 1 tablespoon Minced Ginger 1 cup… Continue reading Pressure Cooker Panang Curry

Pressure Cooker Beef Barbacoa

3 tablespoons Apple Cider Vinegar 1 Chipotle Chile in Adobo Sauce 6 Garlic Cloves 1 tablespoon Ground Cumin 2 teaspoons Dried Oregano 1.5 teaspoons Kosher Salt 1 tablespoon Mexican Red Chili Powder 1/4 teaspoon Ground Cloves 1 cup Water 1 pound Chuck Roast beef, cut into 5-6 even pieces 2 tablespoons lime juice In a… Continue reading Pressure Cooker Beef Barbacoa

Pressure Cooker Beef Curry

1.5 pounds Beef Stew Meat 1 Onion 2 Tomatoes 4 cloves Garlic 1/2 cup Cilantro chopped 1 teaspoon Ground Cumin 1/2 teaspoons Ground Coriander 1 teaspoon Garam Masala 1/2 teaspoon Cayenne Pepper Kosher Salt Place onion, tomatoes, garlic, and cilantro in a blender jar. Put the tomatoes at the bottom so that they will liquefy… Continue reading Pressure Cooker Beef Curry

Beef Ragu

1 lb stewing beef 2 Tbsp olive oil 1/3 cup onions, diced 1/3 cup carrots, diced, about 1/4-inch dice 1/4 tsp crushed red chili pepper flakes 4 cloves garlic , roughly chopped 2 Tbsp tomato paste 1/2 cup red wine 28 oz whole canned tomatoes, San Marzano recommended 1 cup beef broth 2 Tbsp salted… Continue reading Beef Ragu

Soto Betawi (Indonesian Beef and Coconut Milk Soup)

1.2kg beef brisket, trimmed of any fat and cut into 3cm cubes 2 lemongrass stalks, bruised and tied in a knot 2 bay leaves 1 tbsp tamarind paste (or 1 tbsp lime juice mixed with 1 tbsp brown sugar) 700ml coconut milk 200ml whole milk 3 medium potatoes, peeled and cut into bite-sized chunks 3… Continue reading Soto Betawi (Indonesian Beef and Coconut Milk Soup)

Bakso (Indonesian Beef and Meatball Soup)

For the broth: 600g beef brisket, trimmed of any fat and cut into 3cm cubes 16 garlic cloves, peeled and bruised 8 banana shallots or 16 Thai shallots, peeled, roots removed, halved lengthways 800ml good-quality beef stock 1.6l good-quality chicken stock 2 pak choi or similar Asian greens, cut into chunks 240g dried flat rice… Continue reading Bakso (Indonesian Beef and Meatball Soup)

Italian Pot Roast (Stracotto)

3 large cloves garlic, peeled 1 (3-pound) rump or boneless chuck roast 4 tablespoons olive oil 1 pound onions, peeled and chopped 2 carrots, peeled and chopped 2 ribs celery, chopped 1/2 cup robust dry red wine 1 cup seeded, chopped plum tomatoes or well-drained canned plum tomatoes, seeded and chopped 1 tablespoon tomato paste… Continue reading Italian Pot Roast (Stracotto)

Shaking Beef

1 1/2 pounds beef sirloin tips or tri-tip, trimmed, patted dry, cut into 1½-inch pieces 3 tablespoons soy sauce, divided Kosher salt and ground black pepper 5 tablespoons lime juice, divided, plus lime wedges, to serve 3 tablespoons fish sauce 2 tablespoons white sugar 2 tablespoons grapeseed or other neutral oil, divided 8 medium garlic… Continue reading Shaking Beef

Carne con Chile Rojo (Chuck Braised in Chile)

FOR THE BRAISED MEAT: 2 tablespoons maple or raw sugar 1 tablespoon coarse sea salt 2 pounds boneless bison or beef chuck roast 1/4 cup olive oil 4 cups vegetable broth 2 ripe tomatoes 1/2 medium white onion 10 dried California or New Mexico chiles (2 1/2 ounces) 2 fresh sage sprigs 2 fresh or… Continue reading Carne con Chile Rojo (Chuck Braised in Chile)

One-Hour Texas Chili

6 dried ancho chiles, stems and seeds removed 2 dried chipotle chiles, or substitute canned chipotle chiles and forgo soaking them 2 tablespoons vegetable oil or rendered bacon fat 1 medium yellow onion, quartered 4 cloves garlic, chopped 2 pounds ground beef chuck, preferably coarsely ground passed through the large holes of a grinder only… Continue reading One-Hour Texas Chili

Classic Chili Con Carne

FOR THE CHILE POWDER 3 medium dried ancho chiles, stems and seeds removed, spread flat 1/2 teaspoon cumin seeds 1/2 teaspoon dried Mexican oregano 1/4 teaspoon garlic powder FOR THE CHILI 2 tablespoons cumin seeds 8 ounces bacon 3 pounds boneless beef chuck, buffalo or venison, cut into 1/4-inch cubes 1 pound (2 medium) white… Continue reading Classic Chili Con Carne

Sac Kavurma (Turkish Beef Stir-Fry with Peppers and Tomatoes

2 tablespoons grapeseed or other neutral oil 1 1/2 pounds beef flat iron steak, cut with the grain into strips about 2 inches wide, then sliced 1/8 to 1/4 inch thick against the grain 1 medium yellow onion, finely chopped 2 tablespoons salted butter, cut into 2 pieces, divided 1 tablespoon sweet paprika 3/4 teaspoon… Continue reading Sac Kavurma (Turkish Beef Stir-Fry with Peppers and Tomatoes

Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

1/4 cup low-sodium soy sauce 2 tablespoons turbinado sugar 1 tablespoon minced garlic 1/2 teaspoon black pepper 1/4 cup finely chopped scallions 1/2 teaspoon roasted sesame oil 4 ounces beef rib-eye or sirloin steak 1 pound 2-inch-long cylindrical rice cakes 2 tablespoons safflower or canola oil 1/2 small yellow onion, thinly sliced (about 1/2 cup)… Continue reading Gungjung Tteokbokki (Korean Royal Court Rice Cakes)

Steak and Scallion Rice Cake Stir-Fry

12 oz. sirloin steak (340g, sliced) 3 tablespoons oil (divided) 1/2 tablespoon cornstarch 1 teaspoon light soy sauce 4 thin slices ginger (finely julienned) 3 scallions (cut into 2-inch pieces) 1 pound rice cakes (450g) 2 tablespoons shaoxing wine 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1/2 teaspoon sesame oil 1/4 teaspoon… Continue reading Steak and Scallion Rice Cake Stir-Fry