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Zest Plus - Steamed Scallops and Broccoli with Farro
Mustard Beer Braised Beef
| By : |
| Prep Time | 5 minutes |
| Cook Time | 65 minutes |
| Servings |
6 servings
|
Ingredients
- 2 lbs well-marbled beef chuck or rump roast
- 2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 1 onion finely diced
- 1 carrot diced
- 1 celery stalk diced
- 1/2 tsp kosher salt
- 1 tbsp mustard powder
- 1 1/2 tsp tomato paste
- 1 garlic clove minced
- 1/2 cup stout beer like Guiness
- 3 sprigs fresh thyme
- 2 tbsp whole-grain mustard
Ingredients
|
Instructions
- Season beef with salt and pepper.
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
- When oil gets hot, add onion, carrot and celery to the pot and saute until tender, 3-4 minutes.
- Add mustard powder, tomato paste and garlic and cook for 1-2 minutes more.
- Add stout beer and thyme to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Nestle the beef into the vegetable mixture.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
- When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and cover loosely with foil.
- Discard thyme sprigs. Use a fat separator or spoon to skim fat from vegetable mixture.
- Use an immersion blender (or regular blender) to process vegetable mixture until smooth, then stir in whole grain mustard. Adjust seasonings.
- Serve sliced beef roast topped with mustard sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Good recipe. Next time, I’m going to go easy on the carrot, and heavier on the celery and beer (I used an amber). If your cut is thick, consider an extra minute or two in the pressure cooker to get it tender.
Loved this. I used a little more carrots & celery. I also shortened the cook time to 30 minutes. The roast came or a nice medium, but still deeply infused with flavor.