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Tag Archives: Instant Pot

Italian Pot Roast

Ingredients

  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta

Method

  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.
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Korean Short Ribs

Very awesome recipe.

In the crockpot:

5 lbs beef short ribs
4 tablespoons rice vinegar
4 tablespoons sesame oil
1 cup soy sauce
4 crushed cloves garlic
4 tablespoons minced ginger
2/3 cup light brown sugar
1 teaspoon red pepper flakes

For the sauce:

6 tablespoons cornstarch dissolved in 6 tablespoons hot water

For serving:

3 cups shredded carrots
6 thinly sliced green onions
2 tablespoon sesame seeds
Bibb lettuce
cooked white rice.

Preparation:

Arrange the short ribs standing upright in the crockpot.

Mix rice vinegar, sesame oil, soy sauce, garlic, ginger, brown sugar, and crushed red pepper in a separate bowl. Then pour the mixture (the “cooking liquid“) over the ribs.

Cover and cook on low for 9 hours or high for 6 hours, until the ribs are tender.

UPDATE for Instant Pot: Use the 6 qt pot. Set the pot to 60 minutes on the Meat setting. Allow to natural release for 15 minutes. Use the simmer function to prepare the sauce.

To make the sauce:

Remove the ribs from the crockpot and arrange them on a platter. Skim the fat off the top of the cooking liquid.

In a saucepan, combine the cornstarch paste and the cooking liquid. Bring to a boil and cook until thickened, about 5 minutes. Stir in the carrots.

To serve:

Place the Bibb lettuce (shredded or whole leafs) on the plate, top with rice and short ribs. Add sauce. Then top with green onions and sesame seeds. Voila!

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