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This low carb roast beef Pressure cooker pork is an excellent example of home-cooked food: comforting and super simple to make. Since it is prepared in a pressure cooker, the only work you have to do is chop the ingredients, mix them in the pan and wait for it to work its magic of combining the flavors, leaving the meat tender and falling apart!
With the low carb roast beef, you can serve it with your favorite side dish (I chose the Puree of cauliflower with golden onion), add it to zucchini pasta sauce, make sandwiches and even canapés. The meat is so tasty that it's great any way you like it.
Low carb roast beef | Ingredients
650g of beef cut into pieces
100g smoked ribs
1 small onion, diced
2 cloves of minced garlic
2 diced tomatoes
1 cup red wine
1 cup of water
1 tablespoon of turmeric
1 teaspoon mustard powder
1 teaspoon ground cumin
1 teaspoon coriander powder
Salt and black pepper to taste
Chopped parsley to serve
Low carb roast beef | how to prepare
Cut the ribs, trying to remove as much meat as possible between the bones and cut the meat into small cubes. Heat the pressure cooker and add the cubes and the pieces with bones to release the fat (if necessary, add a little olive oil).
When golden, add the garlic and onion and let it sauté until it starts to brown. Add the tomato and season with a good pinch of salt. Stir until it wilts.
Add the pieces of meat and turn them so that all sides change color. Add the wine, water and other seasonings. Mix, cover and cook over high heat until it starts to sizzle.
When it sizzles, lower the heat and count 40 minutes. After this time, turn off the heat and wait for the pressure to release completely before opening the pan.
Using two forks, shred the pieces of meat that are not yet falling apart. Taste and adjust the seasoning if necessary.
Serve sprinkled with parsley and accompanied by a carbohydrate (cauliflower rice, zucchini noodles, mashed potatoes). I served it with Cauliflower puree with golden onion.
These quantities serve between two and three servings. If you have any leftovers, wait for them to cool, place them in a tightly sealed plastic bag and freeze them for up to 3 months.
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