Chipotle’s Barbacoa Beef

On the road, we’ve been known to drive out of the way (unheard of!) to find a Chipotle’s and wolf down the barbacoa. In an online forum recently, we discovered we weren’t the only ones. So here we are: a copycat recipe for the IP. There are three secrets to success — which happen to be three simple ingredients: 1) lots of garlic (seriously!), 2) canned chipotle chiles in adobo sauce (for the smokiness), and 3) apple cider vinegar (for zip). We upped the game a bit by using olive oil for a slightly sweeter finish and by giving the stew a heavy splash of soy sauce for greater umami flavor. A new can of chipotles in adobo sauce should have about the 2 tablespoons sauce you need here. If you’re using a can you’ve already opened or if your can is scant on sauce, you can make up the difference with a chipotle-flavored hot sauce like Cholula. If you skip the hot sauce and use a reduced amount of adobo sauce from the can, you must make up the liquid difference with more broth.

Prepare Time : 15 minutes

Cook Time : 90 minutes

Servings : 4/6 servings

Course : Dinner, Main Course

Cuisine : Mexican, Modern

Difficulty : Easy

Browse Category : Meat

Duration : 1-2 Hours

Cooking Technique : Pressure Cook, Sauté

Main Ingredient : Adobo Sauce, Beef Broth, Boneless Beef Chuck Roast, Canned - Chipotle Chiles

INGREDIENTS

• 1 tsp olive oil

• 2 lbs boneless beef chuck cut into 2 inch pieces; or beef stew meat, cut into 2 inch pieces

• Up to 6 medium garlic cloves minced (2 tablespoons)

• 2 canned chipotle chilesadobo sauce stemmed, cored, and minced (seeded, if desired— and gluten-free, if necessary)

• 1 tbsp mild paprika

• 3 tsp ground cumin

• 4 2 tsp onion powder

• 1 tsp ground black pepper

• 2 tbsp adobo sauce from the can or a chipotle-flavored hot sauce such as Cholula (either gluten-free, if necessary)

• 3 tbsp apple cider vinegar

• 4 2 tbsp lime juice

• 2 tbsp regular or low-sodium soy sauce or gluten-free tamari sauce

• 3/4 cup beef broth

INSTRUCTIONS

1. Press Sauté and set for Medium, Normal or Custom 300°F. Set the time for 10 minutes.

2. As the pot heats, warm the oil in the insert set in a 5- or 6-quart Instant Pot. Add the meat and cook, stirring often, until it browns, about 6 minutes. Get good color on some of the pieces (although there will be a lot of boiling juices in the pot). Stir in the garlic and minced chipotle until aromatic, just a few seconds.

3. Stir in the paprika, cumin, onion powder, and pepper. Warm by stirring a few times, then stir in the adobo sauce, vinegar, lime juice, and soy or tamari sauce. Scrape up any browned bits on the pot’s bottom and turn off the heat. Stir in the broth until uniform. Lock the lid on the pot.

4. Pressure Cook: Set the Instant Pot for Pressure Cook or Manual and set the level to High. The valve must be closed. Set the time for 35 minutes with the Keep Warm Setting off. --OR-- Slow Cook: Set the Instant Pot for Slow Cook. Set the level to High. The valve must be open. Set the time for 4 hours.

5. When the pot has finished cooking under pressure, turn it off and let the pressure return to normal naturally, about 35 minutes. Whichever cooking method you’ve used, unlatch the lid and open the cooker.

6. Use two forks to shred the beef right in the pot. Stir it into the sauce and set the pot aside for 2 to 3 minutes so that the meat continues to absorb the juices. Serve warm.

RECIPE NOTES

Other Pots • For a 3-quart Instant Pot, you must halve almost all of the ingredient amounts except you must use 1/2 cup broth. • For an 8-quart Instant Pot, you must increase almost all of the ingredient amounts by 50 percent except you must use 1 1/4 cups broth. • For a 10-quart Instant Pot, you must double almost all of the ingredient amounts except you must use 2 cups broth. Beyond: serve in flour or corn tortillas with hot sauce (or salsa), sliced avocado, sliced radishes, and/or diced mango.

Garlic bread recipes

Australia just can’t get enough of garlic bread drenched with herb butter. If it’s cheesy, even better! Here are our favourite garlic bread recipes, from party-perfect cob loaves to sides for your next weeknight family dinner.

Prepare - 0:20

Cook - 1:30

Servings - 8

Easy

INGREDIENTS

• 1.8kg desiree potatoes

• 1 brown onion, halved, thinly sliced

• 375ml (1 1/2 cups) pouring cream

• 300g piece of day-old sourdough bread (see note)

• 125g butter

• 4 garlic cloves, crushed

• 1 teaspoon all purpose seasoning

• 1/4 cup chopped fresh continental parsley leaves, plus extra, to sprinkle

• 40g (1/2 cup) grated cheddar

METHOD

• Step 1 Preheat oven to 180C/160C fan forced. Lightly grease a shallow 2.5L (10 cup) ovenproof dish.

• Step 2 Thinly slice the potatoes crossways into 5mm slices. Layer the potatoes and onions into the prepared dish, seasoning well with salt and pepper between layers. Pour over the cream. Cover tightly with foil and cook for 1 hour or until potatoes are nearly tender.

• Step 3 Meanwhile, use a serrated knife to cut the bread into 2cm pieces. Transfer bread pieces to a large bowl. Heat the butter and garlic in a small saucepan over medium heat until the butter is foamy. Add to the bread along with the all purpose seasoning and parsley. Toss until evenly combined.

• Step 4 Remove the potato bake from the oven and discard the foil. Scatter over the bread mixture and bake for 15 minutes. Remove from oven, sprinkle with cheese and bake for a further 15 minutes or until the bread and cheese are golden. Set aside for 10 minutes. Sprinkle with extra parsley to serve.

RECIPE NOTES

We used half a 600g loaf of sourdough bread.

Lemon Crisp cheesecake

Encased with Lemon Crisp biscuits, this simple no-bake lemon and white chocolate cheesecake will be a new dessert favourite.

Prepare : 7.00

Servings - 12

Super easy

INGREDIENTS

• 2 x 250g pkts Arnott’s Lemon Crisp biscuits, plus extra, to serve

• 75g butter, melted

• 750g cream cheese, chopped, at room temperature

• 250ml (1 cup) thickened cream, plus extra, whipped, to serve

• 140g (2/3 cup) caster sugar

• 140g (1/2 cup) lemon curd

• 1 tablespoon finely grated lemon rind

• Yellow food colouring, to tint

• 80ml (1/3 cup) boiling water

• 1 tablespoon gelatine powder

• 125g white chocolate, melted, cooled slightly, plus extra, shaved, to serve

• 2 teaspoons vanilla extract

METHOD

• Step 1 Grease the base and side of a 20cm round springform pan and line base and side with baking paper. Process half the biscuits in a food processor until fine crumbs form. Add the butter and process until well combined. Transfer biscuit mixture to the prepared pan. Use a straight-sided flat-bottomed glass to press mixture evenly over the base. Arrange remaining biscuits around the side of the pan. Place in the fridge for 30 minutes or until base is firm.

• Step 2 Place 375g cream cheese, 1/2 cup cream and 1/3 cup sugar in a clean food processor. Process until smooth. Add the lemon curd, rind and a few drops of food colouring to tint. Process until combined.

• Step 3 Place 2 tablespoons boiling water in a small heatproof bowl. Sprinkle with 2 teaspoons gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour enough boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Add to the cream cheese mixture and process until combined. Pour into the prepared pan and smooth the surface. Place in the fridge for 2 hours until just set.

• Step 4 Place the remaining cream cheese, cream and sugar in a clean food processor. Process until combined. Add the white chocolate and vanilla. Process until smooth.

• Step 5 Place the remaining 2 tablespoons boiling water in a small heatproof bowl. Sprinkle with the remaining 2 teaspoons gelatine and stir until well combined. Place the bowl inside a larger heatproof bowl. Pour boiling water into the larger bowl until it reaches halfway up the side of the smaller bowl. Set aside, stirring occasionally, for 5 minutes or until the gelatine dissolves. Add to the cream cheese mixture and process until combined. Pour into the prepared pan and smooth the surface. Place in the fridge for 4 hours or until set.

• Step 6 Remove the cheesecake from the pan and transfer to a serving plate. Serve topped with whipped cream, shaved white chocolate and extra biscuits.

RECIPE NOTES

This cheesecake is best eaten within a day of making.