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Mexican Beef

By Carmen Cheng

Serves

• Plenty of for a taco party of 8! 

Ingredients

•  5 lbs Beef Brisket @silversagebeef
• Dried Chilies - 2 Pasilla, 2 California, 2 Costeno @silkroadspices 
• 2 Oranges @panoramayyc  
• 2 Limes @cherrypityyc 
• 2 tsp Fresh Thyme @cherrypityyc
• 1 Onion, rough chopped @cherrypityyc
• 3 cloves Garlic, rough chopped @cherrypityyc
• 1 Bay Leaf @silkroadspices 
• 1 tbsp Cumin @silkroadspices 
• 1 tbsp Dried Oregano @silkroadspices 
• 1 litre Chicken Broth, @stockandsauce  

Directions

1. Heat chicken broth, add in dried chilies to reconstitute.
2. Cut brisket into strips approx 1.5 inch thick. Season with salt and pepper. 
3. Sear brisket in batches to avoid overcrowding in the Instant Pot on sauté function.
4. Add onion, garlic, herbs, and spices into broth and heat to boil, turn off the heat. Blend mixture with immersion blender.
5. Juice your oranges and limes. Add juice to the sauce mixture. Stir well.
6. When the brisket has been browned on all sides, deglaze the instant pot with a bit of the sauce mixture
7. Add brisket and remaining sauce into instant pot. Cook on Meat function for 40 mins. Natural release for 20 mins.

8. Once the beef has finished cooking, let cool. Then pull apart with two forks.

Tip

• Serve as Tacos or in Burrito Bowls, or portion and freeze for quick weekday meals