Vietnamese Pho-inspired broth

In a stock pot or pressure cooker, add minced scallions, cilantro, ginger, Green/thai chilis thinly sliced beef/chicken,  2 star anise, 2 tsp fish sauce, cracked pepper. Bring to boil in orgnaic beef/chicken broth. Serve with fresh bean sprouts, basil, and a wedge of lime.

Another recipe link

Beef and mushroom sandwich

Beef and mushroom sandwich with onions, pepper, Worcestershire sauce, and provolone cheese.

Method:

1. Cook sliced mushrooms in olive oil with pink salt and pepper. Add pre-cooked beef (for 12-14 ins in Worcestershire sauce, pepper, salt, garlic powder, chili flakes, cumin powder, and red onions, I used leftover beef medallions from dinner)
2. Toast bread on a pan or in oven until crunchy, but not browned.
3. Add a slice of provolone or your prefered cheese. Top with pickled jalapeño for some extra crunch.

Pressure cooker pot roast

You may choose to slow cook and go the traditional way. I sauted the ingredients with a little wine and pressure cooked it to perfection. This is similar to one of my lamb recipes, but I use minced ginger and jalapenos with the lamb.

Ingredients:
Olive oil  2 tbsp
Butter 1 tsp
1 lb beef stew cut (you may use other cuts of meat if you don't eat beef)
Salt
Whole garlic cloves- 5 big
Red potatoes, quartered 2
Celery stalks, chopped
Baby carrots 8-10
Peppercorn 1/2 tsp
Coriander seeds 1 tsp
Nutmeg powder 1/8 tsp
Two sprigs of fresh rosemary
Red wine, a dash

Water for gravy- warm, 2 cups

Method:

1. Heat olive oil and butter in a pressure cooker. Add the meat, sprinkle liberally with salt and crushed pepper. Add the peppercorn, coriander seeds and sprinkle nutmeg powder. Cook the meat on both sides. Apply the dry ingredients equally on both sides.
2. Add whole garlic cloves, quartered red onions, quartered red potatoes, celery, and baby carrots.
3. The kitchen should smell of pot roast by now. Add rosemary sprigs and a dash of red wine. Cook further.
4. Add 2 cups of warm water and pressure cook it till the meat is tender. Serve hot.