Execution
Follow the master commands
1
Season beef with salt, pepper and minced garlic
2
Chop 1 onion in 4 big wedges
3
Place in the beef pressure cooker with the 4 wedges of onion and the stock
GourmetGo
Follow the master commands
Season beef with salt, pepper and minced garlic
Chop 1 onion in 4 big wedges
Place in the beef pressure cooker with the 4 wedges of onion and the stock
Pressure cook for 20 minutes
Release the pressure and open the lid
Remove the beef and SAVE 2 cups of stock in another container
With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
Press the saute button of the Instant pot. Add the olive oil
When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
Add the shredded beef back in the pot and mix
Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
If sauce seems to dry, add a tad more of stock
Season with salt and pepper
Serve!
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
