Tag: meat

Instant Pot Corned Beef and Cabbage

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Instant Pot Corned Beef and Cabbage

Make this Easy Instant Pot Corned Beef and Cabbage (Pressure Cooker Corned Beef and Cabbage) for St Patrick's Day! Tender juicy beef brisket classic. By
Prep Time20 minutes
Cook Time1 hour 55 minutes
Course: Main Course
Cuisine: American, Irish
Keyword: beef, brisket, meat, St Patrick’s Day
Servings: 6
Calories: 452kcal

Equipment

  • ▢Instant Pot Pressure Cooker

Ingredients

  • ▢2 pounds 996g corned beef (1.5 inches in thickness)
  • ▢4 cups cold water (I substituted a 16oz can of Guinness for 2 cups)
  • ▢1 200g medium onion , quartered
  • ▢4 13g garlic cloves , crushed

Pickling Spices Seasoning:

  • ▢1 teaspoon yellow mustard seeds
  • ▢1 teaspoon whole black peppercorns
  • ▢1 teaspoon coriander seeds
  • ▢½ teaspoon whole allspice
  • ▢3 whole cloves
  • ▢3 bay leaves
  • ▢½ teaspoon ground ginger optional

Vegetables:

  • ▢6 370g carrots , peeled & cut to 2.5 inches in length
  • ▢4 570g red potatoes , quartered
  • ▢1 1300g cabbage , cut into 8 wedges

Instructions

  • Rinse Corned Beef: Rinse corned beef under cold water – be sure to rinse well.
  • Pressure Cook Corned Beef: Add rinsed corned beef, quartered onion, 4 crushed garlic cloves, pickling spices seasoning, and 4 cups (1L) cold water in Instant Pot pressure cooker.
  • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 70 minutes + Natural Release (~15 minutes).
  • If the floating valve doesn’t drop after 15 minutes, release the remaining pressure by turning the venting knob from sealing position to venting position. Open lid carefully.
  • Pressure Cook Vegetables: While the Instant Pot is natural releasing, prepare the vegetables as described.
  • Set aside cooked corned beef and 750ml of the hot liquid in a large serving bowl (there should be about 1.5 – 2 cups of liquid left in Instant Pot). Add quartered red potatoes, carrots, and cabbage wedges in Instant Pot.
  • With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 2 – 3 minutes + Quick Release. Open the lid carefully.
  • Cut & Serve: On a chopping board, cut Corned Beef against the grain into ⅛ inch slices. Serve with cabbage wedges, red potatoes and carrots. Enjoy~ 🙂

Slow-cooker Guinness Beef Stew

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Slow Cooker Beef Stew with Stout and Horseradish

This rich and hearty beef stew is made with an Irish stout for a refreshing change on a winter staple. The dark beer mingles with the tomato paste and makes a flawlessly rich gravy after hours of slow cooking. Keeping vegetables chunky helps to retain their texture after a long cook time.
Course: Main Course
Cuisine: American, Irish
Keyword: beef, meat, slow-cooker, stew

Ingredients

  • 2 pounds boneless beef chuck cut into 1 1/2-inch cubes
  • 1/3 cup all-purpose flour divided
  • 4 tablespoons olive oil divided
  • One 6-ounce can tomato paste
  • One 12-ounce bottle Irish stout beer
  • 2 1 /2 cups chicken broth
  • 2 medium carrots cut into 1-inch chunks
  • 1 pound baby potatoes cut in half if larger than a golf ball
  • 1 medium onion roughly chopped
  • 3 sprigs fresh thyme
  • 1 cup frozen peas
  • Kosher salt and freshly ground black pepper
  • Prepared horseradish for serving (optional)

Instructions

  • Season the beef with salt and pepper and dust with 2 tablespoons flour.
  • Heat 3 tablespoons oil in a large skillet over medium-high heat. Just before the skillet is smoking hot, add the beef, in batches, and cook until well browned, about 8 minutes.
  • Remove meat directly to slow cooker and repeat with the second batch. (Be careful not to overcrowd your pan or the beef
  • will not brown.)
  • Once all the beef has been browned, lower the heat to medium, add the remaining tablespoon oil, and stir in the tomato paste.
  • Sprinkle in the remaining flour and stir until thick and pasty.
  • Slowly whisk in the stout and broth and scrape up any browned bits from the bottom of the pan.
  • Once thickened and steaming, add sauce directly to the slow cooker.
  • Stir in carrots, potatoes, onion, thyme, and add a big pinch of salt and pepper.
  • Cover slow cooker with lid and cook for 4 to 5 hours on high, or 8 to 9 hours
  • Serve in bowls with a dollop of horseradish, if desired .
  • Tip: We use chicken broth in this stew as we find beef stock can become salty and strongly flavored in a long-cooking stew.

Notes

by Brianna Beaudry for Cooking.com
ACTIVE TIME 20m TOTAL TIME 8h 20m
6 servings

Slow-cooker Carnitas

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SLOW COOKER PORK CARNITAS

The easiest carnitas you will ever make in the crockpot, cooked low and slow for the most amazing fall-apart tender goodness!
Course: Main Course
Cuisine: Mexican
Keyword: meat, pork, slow-cooker

Ingredients

  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons salt or more, to taste
  • 1 teaspoon ground black pepper
  • 4 pound pork shoulder excess fat trimmed
  • 4 cloves garlic peeled
  • 2 onions quartered
  • 2 oranges juiced
  • 2 limes juiced

Instructions

  • In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
  • Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
  • Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
  • Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
  • Serve immediately.

Notes

yield: 8 SERVINGSprep time: 10 MINUTEScook time: 8 HOURS, 30 MINUTEStotal time: 8 HOURS, 40 MINUTES
Adapted from Closet Cooking.
This delicious recipe brought to you by DAMN DELICIOUS
https://damndelicious.net/2014/10/10/slow-cooker-pork-carnitas/

Basic Meat Marinade

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Basic Meat Marinade

Can be used on just about any meat — poultry, beef, lamb, pork — before grilling or roasting
Course: Main Course
Cuisine: Mediterranean
Keyword: marinade, meat, poultry, sauce

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 sprigs fresh rosemary crushed
  • 3 sprigs fresh thyme
  • 3 large cloves garlic peeled and smashed
  • Juice of one lemon
  • Pinch of freshly ground pepper

Instructions

  • Combine oil, rosemary, thyme, garlic, lemon juice, and pepper.
  • Stir to combine.

Notes

Makes ½ cup
If you marinate meat overnight, omit lemon juice and add it two hours before cooking.