had gone freezer diving and came out with a package she thought was steaks, but , after thawing, it turned out to be beef chuck short ribs (I'd never seen them before this) and since they were boneless, I assumed they
were akin to pork country ribs.
decided she wanted to freeze some and take it on vacation with her (annual trip to Sint Maarten) so I went
searching for a recipe that would work and ended up combining several. Braising
is the preferred cooking method, but I got a late start so I pulled out the new
pressure cooker (PC) for the job and made shredded beef again - crock pot last time.
bell pepper, rough chop
stalks celery, rough chop
tsp. mild chimayo chile powder
the food processor to fine dice the veggies (I wanted them to disappear into
the final product).
bacon grease and oil in the PC pan and season meat with S&P.
the meat to the pan so as not to crowd, brown on all sides, and remove to a
plate. Bev didn't want gravy, go they were not floured prior to browning.
vegetables to the pan and cook 10 minutes (or until nearly dry), scrapping up
the fond, then add garlic and cook a couple more minutes.
the pan (if still needed) with beef broth then add it all along with the herbs & spices, and stir well.
the beef ribs to the pan, making sure they are covered, put the lid on the
pressure cooker and cook at low pressure for 45 minutes.
the meat to a cutting board, shred, and add back to the pan.
well, serve, and enjoy.
It was very good and we just topped
some smashed potatoes with the meat, but it would be great on a sandwich, in a burrito,
and with many other dishes. This post is obviously about the recipe and not the photo J
can be enlarged by clicking on them.
a great day and thanks for stopping by Almost Heaven South.