https://www.copymethat.com/r/3Vjro6cje/pressure-cooker-mexican-beef/
9822655
FpyEJZ1
3Vjro6cje
2024-05-04 16:23:31
Pressure Cooker Mexican Beef
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One more thing: even though the dish is finished in about an hour, I often don’t serve it ’til the next day. There’s a scientific reason why stews and braises taste better as leftovers.
Ingredients
- 2½ pounds boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes
- 1 tablespoon chili powder
- 1½ teaspoons kosher salt (Diamond Crystal brand)
- 1 tablespoon ghee or fat of choice
- 1 medium onion, thinly sliced
- 1 tablespoon tomato paste
- 6 garlic cloves, peeled and smashed
- ½ cup roasted tomato salsa (like the Salsa Roja Asada from my cookbook or iPad app -or just buy some)
- ½ cup bone broth
- ½ teaspoon Red Boat Fish Sauce
- freshly ground black pepper
- ½ cup minced cilantro (optional)
- 2 radishes, thinly sliced (optional)
Steps
Directions at nomnompaleo.com
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