INGREDIENTS 2 1/2 lbs Roma tomatoes, halved lengthwise 1 1/4 lbs Cherry tomatoes, halved lengthwise 1 full head (or more if you like) of garlic, top cut off to expose garlic 1 large yellow onion, chopped 1 Yukon potato diced 3 tablespoons olive oil Salt & Pepper to taste 3 tablespoons tomato paste 4 cups vegetable or chicken bone broth 2 cups lightly packed fresh basil leaves, roughly chopped INSTRUCTIONS
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HOW TO MAKE ROASTED OXTAIL BONE BROTH - USING THE INSTANT POT
Roast beef bones, quartered onion, and garlic in the oven at 450° for 45 minutes, then place contents in Instant Pot with any other left over veggie scraps. Add 1 tablespoon of apple cider vinegar to the pot. Cover bones with water. Only add enough water to cover ingredients. Turn to high pressure for 2 hours and natural release. Let cool, strain ingredients, and refrigerate bone broth. WHAT TO DO WITH THE BONES, MEAT, AND COOKED VEGGIES I divide the cooked contents into 3 containers. I take out all the bones and meat and set aside until it's cool to handle. Once cooled, I remove all the meat from the bones and use for a recipe later in the week. The veggies I scoop out as much as I can and save for adding as a a soup base for later in the week. What's left is a gorgeous, gelatinous broth that I pour into glass jars for the fridge, and freezer safe containers for the freezer. There will be a lot of fat that hardens at the top of your jars. That's ok, you can either scoop it out and toss it, or you can set it aside and use it as a butter/oil substitute later in the week. Ingredients
2 tbsp Olive Oil 2 Shallots Diced 2 cups Mushrooms Baby Portabella, sliced (or 1 can of sliced mushrooms) 1 lb Italian Sausage 5 Garlic Cloves Minced 4 cups Beef Broth 1 tbsp Italian Seasoning 2 cups Cherry Tomatoes (leave whole) 16 oz box Ziti Pasta 5-8 oz Baby Spinach (or 1 container of Frozen Spinach) 8 oz Cream Cheese 1.5 cups Parmesan Cheese Grated 14 oz Artichoke Hearts Drained and Coarsely Chopped Instructions
This recipe is from Love Bakes Good Cakes "Talk about a flavor explosion in your mouth! This Mexican Pot Roast with Borracho Beans recipe will become a new family favorite!" In this recipe she uses a crockpot / slowcooker. I am planning on making this using the InstantPot and will place my findings and recipe below. I think either way you make it would be soooo yummy! Just the flavors have me drooling over here! Mexican Pot Roast with Borracho Beans - How To Video INSTANT POT Version of Mexican Pot Roast with Borracho Beans + Beef Bone Broth - I bought a 5.5 pound rack of Beef Spare Ribs. - Placed them in the InstantPot by wrapping them around the inside of the pot. - Dumped a one-pound bag of picked-through and rinsed dry pinto beans - Cut up one yellow onion into 1-2 inch squares - Tossed in a few cloves of garlic (minced) and added about 2 tbsp of kosher salt - Filled the water to the "Max Fill Line" - Set the InstantPot on High Pressure Cook for 1.5 hours, with 15 min Natural Release. BEANS OR REFRIED BEANS
- After the first round of cooking, I took out all the beans and most of the broth. - Put the beans in a large pan, add garlic, tomato paste, dried cilantro, cumin, lime, and Mexican oregano - Heat over medium heat and stir in all of the ingredients. - At this point if you want beans, you are done. If you want refried beans you start mashing the beans and other ingredients, adding some of the reserved broth. Continually stirring until you have the consistency you want. MEAT & BONE BROTH - After removing the beans and most of the broth, fill the InstantPot with more water, 1 tbsp of vinegar, add some carrots, and 2 bay leaves - Set the InstantPot on High Pressure Cook for 2 hours with 45 min Natural Release. |
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