• Rob

SHREDDED BEEF

I LOVE shredded beef. I used to put a big hunk of cow in a crock pot over some sliced onions, pour on a can of rotella tomatoes and a small can of dice green chilies mixed with a tablespoon or two of chili powder and come back after work and shred! You can still do it that way, but canned tomatoes tend to be full of nasty stuff. I still use canned green chilies, but in the summer the Hatch green chilies are everywhere and I’ll use them. This recipe uses canned chilies, but if you can get the mild ones fresh use one of two of those instead of the canned ones and this recipe is even better. I serve this over a big salad (like a taco salad) and its great with eggs in the morning. Or for my non-paleo friends wrap it in a tortilla with beans and cheese for a really good burrito.

Shredded Beef

Mexican style shredded beef

Ingredients

1 pound chuck steak (2 pounds is better)

1/2 Onion sliced

1 cup Salsa Fresca or store bought pico de gallo

1 small can diced green chilis, or two fresh mild green chilis, skinned and chopped

1 Tbsp Cumin

1 Tbsp chili powder

1 Tbsp cooking oil (I use coconut oil)

Salt and pepper

Instructions

  1. Salt and pepper both sides of your beef.

  2. Mix the Salsa, cumin and chili powder together.

  3. Add 1 Tbsp oil to the bottom of an already hot pressure cooker.

  4. Brown each side of your beef for about two minutes a side (you can cube the beef and get more crust if you like, you may have to do this in batches to not crowd the pan).

  5. Remove the meat from the cooker and add the sliced onion.

  6. Use the onion to start to deglaze the pan.

  7. When the onions are translicent, add half of the salsa mixture and deglaze the pan.

  8. Put the meat back in the pot and pour the remaining salsa mixture over the top.

  9. Clamp on the lid to the pressure cooker.

  10. Once operating pressure is reached, cook for 55 minutes.

  11. Remove from heat and let depressurize naturally.

  12. Use 2 forks and shred the beef.

Notes

  1. I use an electric pressure cooker. so I clamp on the lid and hit the meat button and adjust the time for 55 minutes. The pressure is a little lower than most stovetop pressure cookers (11 psi vs 15 psi) So stove top models can probably cook for less time (40 minutes)

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