Instant Pot Barbacoa

Ingredients:

• 2/3 cup beer or water
• 4 cloves garlic
• 2 chipotles in adobo sauce (or more, to taste)
• 1 small white onion, peeled and roughly chopped
• 1 (4-ounce) can chopped green chiles or dried chilis
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 tsp ground cloves
• 1 tablespoon olive oil
• 3 pounds beef chuck roast* (fat trimmed), cut into 2-inch chunks
• 3 bay leaves

Directions:

1. Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender or food processor.  Purée for 30 seconds, or until completely smooth.  Set aside.
2. Press the “Sauté” setting on the Instant Pot.  Add oil.  Then once it is heated and shimmering, add the roast and sear — turning every 45-60 seconds or so — until the roast is browned on all sides.  Press “Cancel” to turn off the heat.
3. Add the bay leaves and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce.  Close lid securely and set vent to “Sealing”.
4. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 60 minutes.  Cook.  Then very carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.
5. Remove the lid, and discard the bay leaves.
6. Using two forks, shred the beef into bite-sized pieces.  Give the beef one more good toss in all of those juices so that it can soak them up.
7. Serve warm, or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Carne Asada

Ingredients:

• 3 whole dried ancho chilies, stems and seeds removed
• 3 whole dried guajillo chilies, stems and seeds removed
• 2 whole chipotle peppers, canned in adobo
• 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
• 2 tablespoons fresh juice from 2 to 3 limes
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 2 tablespoons Asian fish sauce
• 6 medium cloves garlic
• 1 small bunch cilantro, leaves and tender stems only, divided
• 1 tablespoon whole cumin seed, toasted and ground
• 1 teaspoon whole coriander seed, toasted and ground
• 2 tablespoons dark brown sugar
• Kosher salt
• 2 pounds skirt steak (or flap steak or flank steak)

Directions:

1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend until a smooth sauce has formed, about 1 minute. Season to taste with salt.
   
   
2. Add marinade to steak. Refrigerate for at least 3 hours and up to overnight. 
    
3. Remove steak from marinade and wipe off excess. Dry over a rack and let come to room temperature before grilling. Cook over hot grill for about 5 minutes a side. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly against the grain and serve immediately

 

Prime Rib

Ingredients:

• 5-8 lbs Rib Roast, bone-in
• Salt
• Pepper

Directions:

1. One day before you cook the roast remove from packaging and let dry out in fridge uncovered. 
2. Pull roast out of fridge and let come to room temperature before baking. About 2 hours. 
3. Cover roast in salt and pepper at least one hour before roasting. 
4. Roast in a 200°F oven until it hits 120°F at the center.
5. Remove from oven and tent lightly with aluminum foil and let it rest at least 30 minutes and up to one and half hours.  Alternately if you need more time simply FTC  (foil, towel, cooler) for up to 6  hours.
6. 10 minutes before serving, remove the foil and place it back into an oven preheated to its highest possible setting (500°F+). Roast until well-browned and crisp, about 10 minutes. 
7. Carve and serve immediately.
8. For more info about Prime Rib, read this guide.

Shephard's Pie

Ingredients

• 2 pounds potatoes, such as russet, peeled and cubed
• 2 tablespoons sour cream or softened cream cheese
• 1 large egg yolk
• 1/2 cup cream, for a lighter version substitute vegetable or chicken broth
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef or ground lamb
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock or broth
• 2 teaspoons Worcestershire, eyeball it
• 1/2 cup frozen peas, a couple
• of handfuls
• 1 teaspoon sweet paprika
• 2 tablespoons chopped fresh parsley leaves

Directions:

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.

Read more at: http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe.html?oc=linkback

Beef n' broccoli

 

• 1 pound boneless beef chuck roast
• 1 cup beef consumme
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 2 tablespoons cornstarch
• 2 tablespoons cooled sauce from the crock pot after being cooked
• Fresh broccoli florets (as many as desired)
• Hot cooked brown rice

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

YOAK-O-LOCO Chili

This is my scratch recipe. "YOAKO-O-LOCO". It's easy to make. Dont let the 30 ingredients throw you off. You probably have most of these ingredients on hand. The Chili has a Tex-Mex flair, with sweet Midwest Barbecue notes. It has a nice finsihing heat, but nothing that sends you rushing for the milk. I made this at Hope Presbyterian Church's Harvest Day Festival and it took 1st place. I hope you enjoy it. Happy simmering!

Ingerdients:
6 ounces hot turkey italian sausage
1 pound ground sirloin
3/4 pound pork tenderloin (pre cooked to medium then cubed in 1/2 inch pieces)
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1/3 cup bacon fat
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 1/2 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon Smoked Paprika
2 bay leaves
1/8 teaspoon rosemary
1 1/4 cups Merlot or other fruity red wine
1/4 cup Heinz ketchup
1/8 cup Sweet Baby Ray’s barbecue sauce (you can sub this for your favorite)
1/4 cup beer (your favorite brand will do)
1/2 cup beef broth
1/4 teaspoon ground cinnamon
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
1 (15-ounce) cans kidney beans, drained
1 (15-ounce) cans black beans, drained
1 (15-ounce) cans pinto beans, drained
1 (15 ounce) can diced tomatoes undrained
2 ounces of unsweetened dark chocolate

Preparation:

1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, ground sirloin, pork loin, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.




2. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.




3. Stir in wine, ketchup, and 8 ingredients through pinto beans; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally.




4. Uncover and add diced tomatoes and unsweetened dark chocolate and cook for 30 minutes, stirring occasionally. Discard the bay leaves.




5. Note: Like most chilis, this version tastes even better the next day. Best if slow heated on the stove top, avoid the microwave.




6. Garnish: shredded reduced-fat sharp cheddar cheese sour cream diced white onion

Ben's Beefy Chili

This chili is a bit different than the ordinary beans, tomatoes, and no-flavor chili's that many people make. This chili has loads of tex-mex flavor, a complex taste, and some nice back-heat.

Ingredients:
4 tablespoons olive oil
1 lb bottom round beef, cut into cubes
1 lb ground beef
1/4 lb Italian sausage or ground pork
salt and pepper
1 tablespoon cumin
1 bottle (12 oz) of a nice dark beer like Guinness
2 tablespoons finely chopped semi-sweet dark chocolate
1 can black beans
1 can kidney beans
1 can pinto beans
1 large red onion diced
4 gloves garlic finely chopped
1 Poblano seeded and finely chopped
2-3 Chipotle peppers packed in adobe sauce (less if you want this to be less spicy)
1 teaspoon Ancho chili powder
1 teaspoon New Mexico Chili powder
1 teaspoon Adobe seasoning
2 cups homemade chicken stock
1 can (16 oz) whole tomatoes, pureed (don't drain)
2 tablespoons real maple syrup

Directions:

1. Heat 3 tablespoons olive oil in a dutch oven type pan.
2. Season the cubed steak with salt, pepper, and brown all the sides of the steak.
3. Sprinkle the steak with the cumin and stir.
4. Deglaze the pan with the beer, bring to a boil, then add the chocolate, let reduce.
5. In a separate pan, brown the pork and ground beef.
6. In a separate pot heat 1 tablespoon of the oil and caramelize the red onion.
   
7. Add the garlic and cook 2 minutes.
8. Add the Poblano pepper and cook another 2 minutes.
9. In a food processor, combine the tomatoes, Ancho chili powder, New Mexico chili powder, Adobe seasoning, onion/garlic/Poblano mixture, Chipotle peppers, and the reduced beer mixture.
10. Puree this mixture.
11. Add the mole type mixture you just made to the beef, pork, and steak.
12. Add the beans.
13. Add the chicken stock (I used homemade chicken stock so it is unsalted, at this point I add another 2 teaspoons salt, just taste it and see if it needs it)
14. Add the maple syrup.
15. Stir and put in a dutch oven or crock pot and let simmer for an hour or two, or longer. It will just become thicker the longer you let it go.
16. Enjoy!

I made this for a chili cook off we were having at Church, it got 2nd place and as you can see below, this is what happened to the pot I took it in: