Ingredients: |
Ingredients: 2 ½pounds of beef (cubed into 1 inch pieces)
1 tablespoon of oregano
4 cloves of garlic (minced)
1 ½ teaspoons of salt
1 teaspoon of pepper
2 limes
2-3 tablespoons of olive oil
⅓ cup of sofrito
2 packets of Goya Sazon seasoning (or 2 teaspoons of turmeric for coloring)
½ teaspoon of ground cumin
½ tablespoon of ground regano
2 bay leaves
1 tablespoon of tomato paste
3 sprigs of fresh thyme
¼ cup of cilantro chipped
2 plantains, peeled and cut into 1 inch chunks
4 medium russet potatoes, cut into 1 inch chunks
1 ½ cups of butternut squash, cut into 1 inch chunks
3 large carrots, peeled and cut into 1 inch chunks
1 large yucca, pealed and cut into 1 inch chunks (remove fibrous middle)
2 corn cobs, cut into1 inch rounds
5 cups of beef broth
|
Directions: |
Directions:1. Season the beef with 1 tablespoon of oregano, garlic, sat, pepper and the juice of 2 limes. Let sit for at least 10 minutes.
2. Pour 2 tablespoons of olive oil into the pressure cooker and set to sauté. Once the oil is hot enough, add enough beef to cover the bottom and brown. Set each batch aside on a plate to rest while you cook the next batch.
3. Add more oil if necessary and sauté the sofrito, seasonings, tomato paste, and herbs for a minute.
4. Add vegetables and beef, toss together.
5. Then add your beef broth and any remaining ingredients.
6. Put your lid on and ensure it is sealed.
7. Set pressure cooker on high pressure for 30 minutes.
8. Allow to naturally release.
9. To thicken, set to sauté and allow to cook down for 15 more minutes. |
This recipe for Puerto Rican Sancocho (Pressure Cooker) is from