Summer Side Dish
Curry Shoulder Clod
| By : |
| Cook Time | 55 Minutes |
| Servings |
6 Servings
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Ingredients
- 1 pc of chuck tender/shoulder clod beef chuck, eye round, or top sirloin cap, trimmed
- 1 carrot julienned
- 5 cloves garlic
- 1 bell pepper julienned
- 2 tbsp olive oil
- 2 onions julienned
- 1 cup white wine
- 2 tbsp curry
- 1 cup crushed tomatoes
- 1 cup Water
- 3 bay leaves
- Salt and pepper
- fresh parsley for serving
Ingredients
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Instructions
- 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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