Braised Beef Bowl (with marrow) {recipe}

Fall is here! A cool front is here! I can’t think of a better way to celebrate than by cooking a meal full of warm flavors.

Our grass-fed, grass-finished meaty soup bones are like little bone-in roasts. They cook beautifully, and I love their deep beef flavor. I have been using a two-step method to cook them to tender perfection - first in a pressure cooker, and then a short braise on the stove top. This cuts down on the overall cooking time (and also makes the kitchen less hot!)

I used warm, earthy chili spices to make braised beef burrito bowls - but you could use this method with any number of spice combinations to suit your own preferences.

Braised Beef for Burrito Bowls

4 servings

1 package meaty soup bones (~1-1.5 lbs)

1 cup water

Salt

1 can diced tomatoes

3 cloves garlic, pressed

1 chipotle pepper, sliced

1-2 tsp adobo sauce

1 tsp cumin

2 tsp chili powder

Salt and pepper to taste

1.     Place thawed meaty soup bones in the pressure cooker. Add salt and water. Cook on high for 20 minutes. You can release the pressure right away or let it release naturally if you’re doing other things in the kitchen. Use tongs to remove the meat from the pressure cooker, and cut the meat from the bone into bite-size pieces. Don’t discard the bones/marrow or the broth yet!

2.     In a skillet with a well-fitting lid, add the tomatoes, garlic, chipotle, adobo sauce, and seasonings. Add the meat, bones, and about half a cup of the broth from the pressure cooker. Bring to a boil, then reduce heat to a simmer and cover.

3.     Simmer the meat for about 20-25 minutes, until the meat is very tender. Stir occasionally, making sure to get the cooked marrow out of the bone and incorporated into your beef mixture. Remove the bones, shred the meat a little more, and give the mixture a last stir.

4.     Serve warm over rice with your favorite burrito bowl toppings.

Tell me if you try this recipe! I always love hearing about how you make my recipes your own.