- Jewish Learning
The first food I ever cooked in my Instant Pot was short ribs/flanken. It convinced me this device would change my life. I was amazed how moist the meat was after 40 minutes, when it usually took two and a half hours’ baking to achieve the same melt-in-your-mouth texture.
If making this with a regular oven, sear the meat on the stovetop and then bake covered in the oven for two and a half hours at 320 degrees Fahrenheit (160 degrees Celsius).
2 large dried red chiles
1 cup (236 milliliters) hot water, divided
1 tablespoon oil
4 and 1/2 pounds to 6 pounds (2 to 2.7 kilograms) flanken, cut in half
1 medium onion, quartered
3 cloves garlic
3 tablespoons Gefen Maple Syrup
2 tablespoons fresh lime juice, from 1 to 2 limes or Heaven & Earth Lime Juice
1/2 cup (118 milliliters) brewed coffee
2 tablespoons ground or instant coffee
1 and 1/4 teaspoons chili powder
1/4 teaspoon Aleppo pepper or red pepper flakes
1 teaspoon salt
Place the chiles and half a cup of the hot water in a small bowl and let sit for 10 minutes.
On an Instant Pot, press Sauté. When the display reads “Hot,” add oil and flanken to the inner pot, three or four pieces at a time. Sear three minutes per side and remove to a plate.
Repeat with remaining meat and transfer to the plate.
Add the remaining half a cup of hot water to the inner pot. Use a wooden spoon to scrape any brown bits off the bottom of the pot. Press Cancel.
In a food processor or blender, process the chiles and soaking water, onion, garlic, maple syrup, lime juice, brewed and ground coffee, chili powder, Aleppo pepper, and salt for about one minute, until smooth.
Add sauce and seared meat to the inner pot. Turn to coat each piece.
Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 40 minutes.
When the cooking time is complete, turn the valve to the Venting position to quickly release the pressure. Press Cancel and remove the lid. Transfer meat to a serving dish.
Press Sauté and cook the liquid for five minutes to reduce. Pour over meat.
Reprinted with permission from The Instant Pot Kosher Cookbook Text © 2020 Paula Shoyer. Published by Sterling Epicure. Photography by Bill Milne.
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