Posts tagged: Spanish Onion

Trader Joe’s Kosher Brisket

By , February 5, 2013

KosherBrisket InstantPot 1 300x257 Trader Joes Kosher BrisketSubmitted by Ezzie B.

Ingredients:

  • (rinsed and patted dry) 1 1/2 or 2 pound or same amount of a regular kosher brisket
  • 2 tbsp oil (or margarine such as I can’t believe it’s not butter)
  • 1/2 tsp fresh ground pepper corns
  • 1 medium sized Spanish onion
  • 5 red potatoes (or any other potatoes you have)
  • 1 cup baby carrots
  • 1- 1/2 c Pacific Organic free range chicken broth (low sodium)

Instructions:

I am using the Instant Pot IP-LUX60 (6-in-1 Programmable Pressure Cooker) for this recipe.

  1. Put the Instant Pot on the saute setting.
  2.  Put in 1 tbsp of the oil (or margarine) and caramalize the onions.  Once golden, remove from pot, put in bowl, and set aside.
  3. If needed add a bit more oil (or margarine).  But keep the Instant Pot on Saute setting.
  4.  Rub the freshly ground pepper corns on both sides of the brisket.  Note:  If you are cooking a regular brisket add salt as well (I recommend Kosher salt because the granules are bigger and you have less tendency to over-salt).
  5.  Sear brisket on both sides.
  6.  Put in carrots, potatoes, and browned onions.  Then pour over the chicken broth.
  7.  Switch Instant Pot to Slow Cook and set for 4 hours.
  8.  Let slow cooker setting return to normal pressure on it’s own.  Then remove vegetables.  Gently lift brisket as it will be falling apart!   Warning!  Your mouth will start to water!
  9.  Put the Instant Pot back on saute setting and reduce down the juices to about half.  This will only take a few minutes!
  10.  That’s it.  Again if using a kosher brisket, there is no added salt.  That is also why I used low sodium chicken broth.

Barbacoa de Cordero (Lamb BBQ Mexican style)

By , November 6, 2012

Lamb BarbacoaSubmitted by Ezzie B.

Imagine sitting on a gently rocking boat under a warm sun in southern Mexico.  Your hostess brings out a big platter loaded with lamb slow cooked in a long simmered chili sauce, surrounded by small dishes of chopped cilantro, cut limes, refried beans, rice, and a stack of fresh warm corn tortillas.  Shots of tequila are passed around.  Everyone gives a  rousing cheer of “Salud!”  Then all dig in!  This was our introduction to one of our favorite Mexican dishes.

Making the chili sauce is a long process but I’ve found a great quick substitute…Old El Paso enchilada sauce!  You can buy it in mild to hot versions.  The Instant Pot on meat setting saves hours of slow cooking the lamb.

 

Barbacoa de Cordero (Lamb BBQ Mexican style)

Ingredients:

  • 3 # lamb shoulder
  • 1 Spanish onion
  • 3 garlic cloves, minced
  • 1 19 oz can Old El Paso Enchilada sauce
  • 2 Tbsp. oil
  • Salt to taste

For serving:

  • Cilantro, chopped without the stems
  • Corn tortillas (3-4 per person)
  • Limes cut into 8ths
  • Black beans or refried beans
  • Chipotle style rice (see my recipe for it on the Instant Pot recipe site)

Instructions:

  • Marinate lamb overnight in Old El Paso Enchilada sauce (mild, medium or hot).
  • Set Instant Pot to sauté setting and put in oil.  Let the oil heat up for a minute or two.  Put in the onions and cook until soft, add garlic and cook for just a minute being careful not to burn.
  • Add the lamb and marinade.  Let the marinade heat up and reach a boil.
  • Put Instant Pot on stew and pressure cook for 35- 45 min.  I did mine for 45 minutes because I like to pull it into shreads for the tacos.  Note: If you cube the lamb it will cook in about 20 minutes.  Let the Instant Pot return to normal by itself.
  • Meanwhile heat the beans, cut the limes, put the hot rice into a serving bowl.
  • Shred the cooked lamb with two forks (as you would for pulled pork) and put in a serving bowl.  Ladle generous amount of sauce over it.  Heat up 3-4 corn tortillas per person.  I put mine on a saucer, then put another saucer over them and microwave for approximately 2 minutes (if serving 3-4 people) at 70%, or until the tortillas are all warm.
  • To serve: spoon the lamb mixture onto a soft warm corn tortilla, sprinkle on cilantro, then squeeze on lime juice.  Or you can do like my husband does: spoon rice and beans onto the warm corn tortilla, sprinkle on cilantro, add lamb, and squeeze lime juice over all of it.  Delicioso!

My heartfelt thanks to our friend and fellow cruiser, Blanc, a for serving this wonderful dish to us and sharing her recipe!