Instant Pot Brisket Barbacoa with Poblano Peppers
Makes 8 servings
Ingredients
1 (3 pound) beef brisket, trimmed and cut in half
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ medium red onion, quartered
3 chipotle peppers in adobo sauce
⅓ cup chopped fresh cilantro
¼ cup orange juice
¼ cup lime juice
2 tablespoons adobo sauce from chipotle peppers
8 cloves garlic
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
¼ teaspoon ground cinnamon
3 tablespoons avocado oil, divided
1 ¾ cups low-sodium beef broth, divided
3 bay leaves
2 large poblano peppers
1 large white onion, thinly sliced
Instructions
Season both sides of the brisket with salt and pepper.
Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half.
Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour.
Release pressure using the natural-release method according to manufacturer’s instructions, 20 to 30 minutes. Unlock and remove the lid.
Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve.
Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.
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Lentil Lemon Soup
Makes 6 servings
Ingredients
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1 (14.5 ounce) can chicken broth
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6 cups water
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1 small onion, peeled and diced
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1 bay leaf
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3 sprigs Italian flat leaf parsley
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2 sprigs fresh thyme
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4 cups water
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1 ½ cups dried brown lentils, rinsed and drained
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1 ½ pounds Swiss chard – rinsed, stems removed and cut into 1/2 inch slices
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2 tablespoons olive oil
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1 large onion, finely chopped
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4 cloves garlic, crushed
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3 tablespoons chopped fresh cilantro
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½ cup lemon juice
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salt to taste
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1 lemon, cut into wedges
Instructions
In a large saucepan, combine the chicken broth, 6 cups of water, 1 small onion, bay leaf, parsley and thyme. Bring to a boil, then reduce heat to low and simmer for about 1 1/2 hours. Strain, and reserve 4 cups of the broth for the recipe. Reserve the remaining broth for other uses.
Pour the 4 cups of broth into a large soup pot, and add 4 cups of water to it. Stir in lentils, and bring to a boil. Cover, reduce heat to low, and simmer for about 1 hour.
Heat olive oil in a large skillet over medium heat. Add the large onion, and cook until transparent, stirring frequently. Add the garlic, and cook for just a minute, until fragrant. Place the chard in the pan, and cook until wilted, about 5 minutes. The smells here are delicious!
Transfer the chard and onion mixture to the pot with the lentils. Stir in the cilantro and lemon juice. Season with salt and additional lemon if desired. Simmer covered for an additional 15 minutes before serving. Serve with lemon wedges.
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Italian Frittata
Makes 6 servings
Ingredients
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2 ½ cups cubed zucchini
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2 ½ cups cubed yellow summer squash
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2 tablespoons kosher salt
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2 tablespoons olive oil, divided
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1 slice thick-cut bacon, cut crosswise into 1/4-inch strips
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8 large eggs
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¼ teaspoon kosher salt, or to taste
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freshly ground black pepper to taste
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1 pinch cayenne pepper
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2 tablespoons sliced green onions, or to taste
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⅓ cup diced red onion
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1 cup diced sweet peppers
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2 ounces grated sharp Cheddar cheese
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4 ounces goat cheese, crumbled
Instructions
Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.
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