Sometimes you’d never know when you’ll get an inspiration for a recipe. You see, I was inspired to make this dish after I read a recipe on Better Homes magazine while waiting for Hubby K at a dentist office.

The only difference is the method of cooking it. The original recipe uses Dutch oven and the meat was roasted in the oven for at least 3-5 hours. I don’t have that kind of time so I took a liberty by utilizing my pressure cooker to achieve this!

Smoky Braised Roast Beef (modified from Better Homes magazine recipe)
Ingredients:
2 lbs grass-fed beef round roast
2 lbs grass-fed beef brisket
2 tsp salt
1 tsp black pepper powder
1-2 tsp smoked paprika
1 tsp cumin powder
2 tsp unsweetened cocoa powder
1 tsp cinnamon powder
2 cups freshly squeezed orange juice
About 1 quart beef stock (I didn’t measure mine since I just grabbed the ones that I already froze in ice cube trays)
3/4 cup unsweetened cocoa powder
2 onions-chopped
1 garlic bulb
2 Tbsp coconut oil + a piece of grass-fed beef tallow that I scraped off from pan frying ground beef

Directions:
1. Mix the seasonings (salt, black pepper, smoked paprika, cumin, 2 tsp unsweetened cocoa powder, and cinnamon powder).

2. Rinse and pat dry the beef. Rub generously with the seasonings and let them sit for about 15-30 minutes.

3. Chop the onions and garlic in the meantime.

4. Heat the skillet in medium heat with coconut oil and beef tallow (if you use any). Pan seared the beef on all sides to get that nice char but not burned. Set aside.

5. Saute the chopped onions and garlic with the remaining grease.

6. Pour in the beef stock, orange juice and 3/4 cup unsweetened cocoa powder and bring them to boil.

7. Pour the sauce and the beef in the pressure cooker. Make sure the meat is submerged under the liquid. Lock the lid and turn the heat up to high for about 5-7 minutes or until it reaches its pressure (when it starts hissing).

8. Turn down the heat to medium but still keeping the pressure up and cook for at least 1.5 hour.

9. Wait for about 15 minutes for the pressure goes down or if your pressure cooker has that fancy pressure release button, use that. Mine doesn’t.

10. Take out the meat and transfer the sauce on a skillet. Boil on high heat, uncovered to concentrate the sauce.

11. Shred the meat into pieces (I did this by hand because it’s easier) and serve with the concentrated sauce.

Another plus of this dish? You got another way to enjoy chocolate as part of savory dish instead of desserts! 😀

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