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BARBACOA BEEF (PRESSURE COOKER OR INSTANT POT)
Nb persons: 9
Yield: 4 oz
Preparation time:
Total time:
Source:
| 5 cloves | garlic |
| 1/2 medium | onion |
| 1 | lime, juice |
| 2-4 tbsp | chiptoles in adobo sauce, (to taste) |
| 1 tbsp | ground cumin |
| 1 tbsp | ground oregano |
| 1/2 tsp | ground cloves |
| 1 cup | water |
| 3 lbs | beef eye of round or bottom round roast, all fat trimmed |
| 2 1/2 teaspoons | kosher salt |
| black pepper | |
| 1 tsp | oil |
| 3 | bay leaves |
Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.
Trim all the fat off meat, cut into 3-inch pieces. Season with 2 teaspoons salt and black pepper. Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all side, about 5 minutes. Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour. (in my Instant Pot I cooked it 65 minutes). (If you’re making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn’t dry out.)
Once cooked and the meat is tender, remove the meat and place in a dish. Shred with two forks, and reserve the liquid for later (discard the bay leaf). Return the shredded meat to the pot, add 1/2 teaspoon salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.
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