Barbacoa Shredded Beef with Fresh Corn Salsa and Rice + Raspberry Lemonade Sangria with Ornery Brother Distillery Milo Vodka
Perfect recipes for your Cinco de Mayo celebration! Enjoy this south-of-the-border worthy recipe with the featured Raspberry Lemonade Sangria featuring Ornery Brothers Distillery Milo Vodka. Milo Vodka truly is made from milo and the most common reaction to it is how unbelievably smooth it is! It was recently featured in Forbes magazine, and can be found in stores across Kansas.
Check here to find their products near you!
Watch the segment on Good Morning KAKEland to learn more!
Barbacoa Shredded Beef
You are gonna love Barbacoa Beef! Spicy beef is braised in a blend of chipotle adobo, cumin, cloves, garlic, oregano and lime juice. Served over rice, this tender shredded beef is delicious topped with corn salsa.
5 cloves garlic
1 small red onion
Juice and zest of 1 lime
1 Tbs. minced chipotles in adobo, or to taste
1 Tbs. ground cumin
1 Tbs. oregano flakes
1/2 tsp ground cloves
1 tsp. kosher salt
1 cup water
3 lbs. beef chuck roast, cut into 6 large chunks, trimmed of fat if necessary
1 tsp. kosher salt combined with 1 tsp. black pepper
1-2 Tbs. vegetable oil
3 bay leaves
Warm, cooked rice
Place garlic, red onion, lime zest and juice, cumin, oregano, chipotles, cloves, salt, and water into a food processor; pulse to process until smooth.
Meanwhile, season beef chunks on all sides with salt and pepper mixture.
Using the sauté setting on your Instant Pot, add the oil. When the oil is nicely hot, add half of the seasoned beef chunks, browning them on all sides. Remove the beef to a plate and repeat with the remaining beef chunks.
Add the prepared sauce from the food processor, along with the bay leaves, to the Instant Pot, returning all of the beef to the pot.
Lock the Instant Pot lid into place. Use the manual setting to choose High Pressure for 35 minutes, bringing the Instant Pot to full pressure.
When the timer sounds, use a natural release for at least 30 minutes, allowing the pressure in the Instant Pot to gradually come down on its own.
Unlock the Instant Pot lid and carefully remove it. Using a fork, test the meat to be sure it is fork-tender. (If the beef isn’t nice and tender, re-pressurize the Instant Pot for 10 more minutes and test the beef again following that.)
Using two forks, shred the meat and reserve the cooking liquid; discard the bay leaves.
Place the shredded beef into a hot skillet over medium high heat; add some of the reserved cooking liquid to the meat to make it a nice juicy consistency. Serve the beef over warm rice, topped with Corn Salsa (recipe below).
Fresh Corn Salsa
12 oz. frozen baby gold and white corn, thawed
1/3 cup minced red onion
1 jalapeño, seeds and membranes removed, minced
1/3 cup cilantro, chopped
Zest and juice of 1 lime
1/2 tsp. kosher salt
Combine all salsa ingredients in a bowl.
Raspberry Lemonade Sangria with Ornery Brothers Distillery Milo Vodka
1 bottle raspberry Moscato wine, 750 ml
4 cups ginger ale
2 cups lemonade
1 cup fresh raspberries
Juice of 1 lemon
1 lemon, sliced
Combine all ingredients into a large glass pitcher; refrigerate for at least 2 hours or overnight. Enjoy!
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