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- Ingredients
- Recipe
- brisket or beef chuck1.5 kg
- onion500 g
- carrot200 g
- olive oil4 tablespoon
- brown sugar1 tablespoon
- Onion Powder1 tablespoon
- Garlic Powder1 teaspoon
- paprika1 tablespoon
- cayenne pepper2 teaspoon
- cumin powder1 tablespoon
- black pepper2 teaspoon
- salt1 tablespoon
- Stout (dunkel, stout, porter)300 ml
- cut the beef brisket/chuck steak into 5 cm cubes and season with salt and pepper, mixing well. Reserve.
- cut the onions in half and into thin strips (julienne) and grate the carrot and sauté over medium high heat in an open pressure cooker until the onion starts to brown.
- add all dry ingredients and mix well.
- add the meat to the pan and mix well allowing the entire surface to change color.
- add the beer, mix very well, letting it boil and cover the pressure cooker.
- after getting pressure, lower the fire so that the minimum of steam comes out of the upper valve and it turns slowly. let it cook for 1 hour and turn off the heat.
- take the pan carefully to the sink and relieve the pressure under the open faucet with a light flow of water, open the pan and with a wooden spoon or similar, mix everything until you see that the meat has completely shredded.
- serve on toasted hamburger buns or sealed in a skillet, as in the photo.
- can be stored in appropriate pots or bags and frozen for 30 days after cooling. if you notice that it has become too “broth”, you can drain it with the help of a sieve and reserve it to rehydrate the shredded meat when you need to reheat.
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