How do I convert Mexican Beef from Instant Pot (Pressure Cooker) to VitaClay?

June 09, 2020

Instant Pot (Pressure Cooker) Mexican Beef 

Recipe courtesy of Nom Nom Paleo®
Converted to VitaClay
Link: https://nomnompaleo.com/post/76137606724/pressure-cooker-mexican-beef

Due to customers’ requests, we converted popular pressure cooking recipes into VitaClay. Why? Unmatched results.

Let your VitaClay cooker do the magic for this authentic Mexican treat! The fork-tender meat is exceptional with a thick and rich sauce made with tomatoes and salsa added with a spicy kick from chili powder; yum! I can’t wait for another weekend to share this with my family. 

Ingredients:

  • 2½ pounds boneless beef short ribs, beef brisket, or beef chuck roast cut into 1½- to 2-inch cubes
  • 1 tablespoon chili powder
  • 1½ teaspoons kosher salt
  • 1 tablespoon ghee or fat of choice
  • 1 medium onion, thinly sliced
  • 1 tablespoon tomato paste
  • 6 garlic cloves, peeled and smashed
  • ½ cup roasted tomato salsa 
  • ½ cup bone broth
  • ½ teaspoon Red Boat Fish Sauce
  • freshly ground black pepper
  • ½ cup minced cilantro (optional)
  • 2 radishes, thinly sliced (optional)

Directions:

  1. In a large bowl, combine cubed beef, chili powder, and salt.
  2. Saute’ the ghee in a skillet on medium-high heat. Once the fat’s melted, add the onions and sauté until translucent. Stir in the tomato paste and garlic, and cook for 30 seconds or until fragrant then transfer to your VitaClay pot.
  3. Add the seasoned beef into your VitaClay pot, and pour in the salsa, stock, and fish sauce.
  4. Close lid and set to cook on "Stew" for 2 hours.
  5. Season to taste with salt and pepper. Top with cilantro and radishes (Optional). Serve and enjoy!

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