CookWOD

Recipes

Bomber Barbacoa

Nailed it again on the juicy tender meat! Gotta love when that happens, and I hope others can recreate this flavorful, succulent meat. Assuming you have a well stocked pantry, you won't need to break the bank buying a ton of ingredients either.

As I so often do, I allowed the Instant Pot to do the work. Don't get me wrong, I was busily slicing and diced loads of veg for the fresh pico de gallo, peachy de gallo, and shredded cabbage slaw, but the meat was taken care of by the IP! I do think you get just about the same results using a crock pot or manual pressure cooker, so don't fret if you haven't splurged for an IP.

What you need:

  • 3-4# trimmed roasting joint (or any large hunk of beef, ex. chuck roast)

  • 2 medium onions, sliced into half moons

  • 6 cloves garlic, minced

  • ⅓ c lime juice

  • 6 Tbsp tomato paste

  • ½ c broth

  • 1 Tbsp chili powder

  • 1 Tbsp paprika

  • 2 Tbsp ground cumin

  • 2 Tbsp ground coriander

  • 1 Tbsp kosher salt

  • 1 tsp pepper

What to do:

Place your hunk of beef into cooking implement, which may be a crock pot, manual pressure cooker, or Instant Pot. Cover with sliced onions and minced garlic.

In a small bowl, mix together lime juice, tomato paste, broth and all spices and pour over meat.

Place lid on IP and select meat setting dialed up to 45 min. Alternatively, slow cook on high for 6-8 hrs or low 10-12 hrs. Allow pressure to release naturally and keep on warm for as long as necessary until eating.*

*Note: I pressure cooked this in the morning and allowed it to sit on warm in the IP all day, which may have contributed to its juicy amazingness!

#Beef #Makeahead #instantpot #CrockPot #Paleo

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21A Coombe Road

Chiswick, London, UK W4 2HR

mdkleinsmith@gmail.com

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*Registered Dietitian/Nutritionist

*US credentialed by the Commission on Dietetic Registration