Carnitas (Mexican Pulled Pork/Beef)

Our Best Bites

3 1/2-4 pounds pork or beef roast
3 cup water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lemon juice (about 1 lemon or lime)
2-4 tablespoons apple cider vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange

(amy's notes) I used pressure cooker, add everything to the pressure cooker.  This time I had a frozen chuck of meat. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and I zested the orange then cut it in slices and put it in.  Cook 1 hour to 1 1/2 hours 

(amy's notes) First Time- I bring the stuff in the pot to a boil b4 I put the lid on.  If I close the lid and wait for it to boil with the lid on the food burns in the pressure cooker. I cooked for 1/2 hr on full steam, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.  
Second Time- Then cooked for another 1/2 hour, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.
Third Time- Last time to cook for  1/2 hour, then let it sit in the pot till your ready to eat.  It will fall apart easily.

(best bites notes and amy didn't do, b/c I was manly hungry)
Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside. Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).  Use your fingers to pull apart the pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.

Can freeze portions of the beef for a future dinner.

(8/31/15 I made the roast but put 3 cups of water and it was all out after an hour of pressure cooking.  I wonder if the pressure cooker wasn't sealed correctly, or that is just how it cooks.  Either way it was good)
4/13/16 I made the roast this time where I take 1/2 hr increments of cooking and turning the roast and there was no burning. Started at 12pm cooking it and it was ready by 4pm

Could serve with- Roasted cauliflower or Roasted asparagus and/or Mashed potatoes and always Delicious & Fresh Salad

Beef Stronganoff

Ground Beef

1 lb ground beef
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced ( you dont have to make it with mushrooms, they just add more flavor, add more seasonings if you don't add mushrooms)
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard (or regular mustard)
1/2 tsp salt
1/4 tsp black pepper

To Serve:
1 Tbsp green onion, to garnish
8-12 oz egg noodles, to serve

Instructions

• Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
• Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
• Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened. 
• Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
• Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.

To cook the Sliced Beef
I like to crockpot a beef roast with sauteed onions, side dish mashed potatoes, and a side dish veggie for one night, then the next night with leftovers make beef stroganoff.

2 sliced onions (sauteed on stove top, then put in crockpot)
Saute Beef roast with oil and season salt and mrs dash to brown all sides
Cook 8 hours

To make the sauce
Egg noodles or any type you prefer
onions and mushrooms
1 can beef broth or chicken boullion *
2-3T whole wheat flour
garlic cloves/garlic powder
cooked beef (To cook the Beef on stove use this recipe)
sour cream or plain yogurt
salt and pepper

Boils egg noodles or any noodles of your choice.

1.  in sauce pan melt 2-4T  butter or 1/4c fat and juices from meat, saute 15 min onions and mushrooms.
2.  Two ways to make a creamy sauce
     A. In separate bowl- Mix 1c of cold water and whole wheat flour and combine or whisk together. Then add to sauce pan beef broth or 1 boullion and 1 c water and stir.
    B.  After the onions are browned, add the wheat flour to the pan and brown the flour for 1 min or less, then add the garlic.  Finally, whisk milk/water/boullion to the paste of flour and fat till it is smooth and creamy.
3.  Next add the desired amount of meat.
4.  To add more creaminess add sour cream or plain yogurt (I usually don't add those and it turns out great)  to last few minutes of cooking.

Can make extra and freeze for later date.

Serve with a  variety of  side dishes
*(I didn't have any boullion, so I added milk, worked out just fine)