Curry Shoulder Clod


  • 1 pc of chuck tender/shoulder clod
  • 1 carrot
  • 5 cloves garlic
  • 1 bell pepper
  • 2 tbsp olive oil
  • 2 onions
  • 1 cup white wine
  • 2 tbsp curry
  • 1 cup crushed tomatoes
  • 1 cup Water
  • 3 bay leaves
  • Salt and pepper
  • fresh parsley
  • Using a fine knife, make 3 incisions in the meat and add carrot, garlic and the other pepper.
  • Place the stainless-steel inner pot inside the Instant Pot®. Press Saute and set time to 8 Minutes . Once the pot is hot, add the olive oil and sweat the onion. Then add the white wine and, sauté while stirring for 2 more minutes.
  • Press Cancel and add the rest of the carrot, pepper, and curry and mix well. Then add the meat, on top the crushed tomatoes, a cup of water and the bay leaves and season with salt and pepper to taste.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Low, and set time to 45 Minutes.
  • When done cooking, press Cancel and let the pressure release naturally.
  • Open the lid, slice and serve with chopped fresh parsley.
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