Monday, March 26, 2012

0 Gluten Free Shredded Beef

A picture of shredded beef

Hey everyone! I hope y'all had a good weekend, and aren't having too many allergy attacks. Virginia is currently going through an early spring this year, and it has been tearing up my sinuses over the past week. The tradeoff is well worth it, as I'm now in the mood for fresh produce and the ultimate food of warm weather: barbeque. 

I have a mean pulled pork recipe that I plan on sharing this year, but for now here's my recipe for shredded beef. Best part? Cooked it in a pressure cooker, which cuts down the cook time incredibly. 

Now despite the fact that faux-slow cooked chuck roast tastes amazing, everyone really knows the meat in a barbeque is nothing without the sauce. There are several schools of barbeque sauce, and I prefer mine with a lot of vinegar, similar to Carolina style barbeque.
I hope you enjoy this recipe!

Prep Time: 1 hour
Cook Time: 35 minutes

2 tbsp paprika 
1 tsp cumin
1 tbsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper

2 lb rump roast
1 tbsp olive oil
2 cup water 
1 small yellow onion, chopped
1/2 cup gluten free ketchup
1/4 cup white vinegar 
2 tbsp honey
1 tsp cumin
1 tbsp garlic powder
2 tsp onion powder

Set a pressure cooker over medium high heat. Combine the paprika, cumin, garlic powder, onion, salt, and pepper in a bowl. Rub into the rump roast. Add some olive oil and brown all sides of the roast, about 1-2 minutes per side. Add the water and onion to the pot, and cover with the pressure cooker lid. Once the pressure is sealed and the reaches optimal pressure, cook for 35 minutes.

While the meat cooks, combine the rest of the ingredients in a saucepan and cook over low heat to create a sauce.

Once the roast is cooked, remove from the cooker, and let sit for 5 minutes. Shred the beef with 2 forks, and combine with the sauce. Serve with rice or collard greens and enjoy!

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