Beef Tongue in Tomato Broth
Beef Broth with Corn Kernels
| By : |
| Servings |
6 Servings
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Ingredients
- 1 lb boneless beef shank cubed, 600 g
- 1 lb bone-in beef shank 600 g
- 2⅔ cup precooked cacahuazintle corn clean (rinse under running cold water and check for impurities), 600 g
- 2 cubes or tbsp beef or chicken bouillon
- Water
- salt to taste
- 2 cups vegetables cubed (carrot, potato and pumpkin)
- ½ onion chopped
- 2 cloves garlic
To serve:
- onion chopped
- Radishes sliced
- serrano pepper
- chopped fresh cilantro
Ingredients
To serve:
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Instructions
- Insert the stainless steel inner pot into the Instant Pot® and add the meat, corn kernels, bones, water (up to maximum capacity), seasoning and salt to taste.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Meat/Stew and set time to 25 Minutes .
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the vegetables except the squash.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 5 Minutes.
- When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open the lid and add the pumpkins.
- Serve and add the side dishes.
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