After recently purchasing an electric Cuisinart pressure cooker, I have totally fallen in love with this method of cooking for my busy family. This is a dish that we really enjoy and one that I can have on the dinner table in about 30 minutes, start to finish, thanks to the pressure cooker. Note: If you don’t have a pressure cooker, check the special directions below for making this recipe in the oven.
3 lbs. chuck roast, cut into 2 inch chunks, trimmed
2 Tbs. olive oil
1 Tbs. kosher salt
2 tsp. ground cumin, ½ tsp. smoked paprika, 1 tsp. chile powder
1 tsp. chipotle sauce
1 onion, sliced
3 cloves garlic, crushed
2 tsp. dried oregano
1 cinnamon stick
zest of 1 orange
1 cup orange juice
½ cup lime juice
Preheat pressure cooker on browning setting and add oil, salt, cumin, paprika, chile powder and chipotle sauce; when mixture is hot, add cubed beef; brown beef in batches, then return all beef to pressure cooker.
Add onion, garlic, oregano, cinnamon stick, orange zest, and juices; cover pressure cooker, lock lid in place and bring to high pressure.
Cook beef at high pressure for 25 minutes; allow pressure to release naturally. Remove pressure cooker lid and transfer beef to a preheated, oiled cast iron skillet set over high heat. **To prepare beef in a conventional oven, prepare as above, but add more juice (or broth) to the pot you are using, making sure beef is about halfway submerged; cover pot with a tight fitting lid and cook at 350 degrees F for 4-5 hours, or until beef is very fork-tender, adding more liquid if needed.
Using two forks, shred beef in skillet, then add just a bit of the cooking liquid from the pressure cooker to the skillet. Cook beef over high heat just until it gets a good “crisp” on the outside, watching carefully so beef doesn’t burn, adding cooking liquid from pressure cooker, a little at a time, as needed.
Serve beef with skillet-browned corn or flour tortillas, salsa fresca, sour cream, and cilantro OR topped with my favorite veggie coleslaw.
Now You’re Cookin’,