Directions
- 1Add 4 cups of beef broth or water to a pressure cooker.
- 2Add 3 tablespoons of white vinegar.
- 3Add 1 tablespoon of tomato paste.
- 4Add 5 tablespoons of New Mexico chili powder and 1 tablespoon of chile ancho powder.
- 5Add 2 teaspoons each of garlic powder, onion powder, and ground cumin.
- 6Add 1.5 teaspoons each of ground cinnamon, oregano, and black pepper.
- 7Add 1 teaspoon of thyme, 0.5 teaspoon of ground ginger, and 0.25 teaspoon of ground clove.
- 8Add 5 teaspoons of coarse salt.
- 9Mix all ingredients together.
- 10Add 2.5 lbs of chuck tender roast.
- 11Add 2 lbs of short ribs.
- 12Add 2 Roma tomatoes, half an onion, and 5 garlic cloves.
- 13Add 4 bay leaves.
- 14Close the pressure cooker and cook on high for 55 minutes.
- 15Once cooked, allow the meat to rest for 20 minutes.
- 16Open the pressure cooker.
- 17Remove the bay leaves from the broth.
- 18Remove the cooked meat from the pressure cooker and place it on a serving platter.
- 19Skim the top layer of grease from the broth using a ladle.
- 20Shred the meat and remove any bones.
- 21Pour the consommé (broth) over the shredded beef.
Ingredients
- 4 cups beef broth
- 3 tablespoons white vinegar
- 1 tablespoon tomato paste
- 5 tablespoons New Mexico chili powder
- 1 tablespoon chile ancho powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1.5 teaspoons ground cinnamon
- 1.5 teaspoons oregano
- 1.5 teaspoons black pepper
- 1 teaspoon thyme
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground clove
- 5 teaspoons coarse salt
- 2.5 lbs chuck tender roast
- 2 lbs short ribs
- 2 Roma tomatoes
- 0.5 onion
- 5 garlic cloves
- 4 bay leaves
Equipment
pressure cookerwhisktongsladleserving platter
Tips
- You can taste for salt and adjust as needed.
- You can brown the meat if you have extra time, but it won't make a difference for this recipe.
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