Chili Beef Noodles

Chili Beef Noodles are a simple to prepare dish that is best served with quality ingredients. The choice of meat and noodles will have an impact on the flavor and the presentation of this meal. Once you have your ingredients follow this recipe to bring a slightly tangy version of this meal that will satisfy your appetite in a sensuously pleasing way. This hearty simple meal keeps well and is great for food prepping. Make this ahead of time and your family can simply reheat and enjoy at their convenience.

Watch this video and follow the instructions to have succulent strips of steak nestled in tender noodles on a plate near you. Like and share this video or any of my recipes you like. Let me know if you enjoyed this meal or suggest anything you would like to get a food lovers researched and developed opinion on.

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Tender beef, chili & onion with noodles.

Cooked noodles (lo mein or egg)

In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

Clean and trim off fat from the steak. Slice the steak against the grain.

Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).

Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.

Add pre-cooked noodles.

Add sauce. Mix everything together and cook for 2 minutes.

Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles.

Remove the pan from the heat.

Serve immediately & enjoy!

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Chili Beef Noodles

No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

Marinate

  • 1 lb steak sirloin or flank
  • 1 tbsp soy sauce
  • 1 tsp cornstarch

Sauce

  • ½ cup water
  • 2 tbsp sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp chinese five spice
  • 1 tsp cornstarch
  • ½ tsp white pepper

Noodles & Vegetables

  • 1 lb cooked noodles (lo mein or egg)
  • 1 cup mung bean sprouts
  • 4 green onions cut into 2" long
  • 3 garlic cloves minced
  • 1-2 red chili pepper sliced

Instructions
 

Marinate

  • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients to the bowl and mix. Let marinate for 15 minutes.

Sauce

  • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch is completely dissolved. Set aside.

Stir-fry

  • Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak and cook for 3-4 minutes (stir frequently and separate the ingredients to help make sure they are cooking uniformly).
  • Add sliced red chili peppers, minced garlic and cook for 1-2 minutes or until fragrant.
  • Add pre-cooked noodles and sauce. Mix everything together and cook for 2 minutes.
  • Add green onions, mung bean sprouts and mix everything together until the sauce forms a nice coat over the noodles. Remove the pan from the heat.

Serve immediately & enjoy!

    Video

    Keyword best chili beef noodles recipe, chili beef noodles, easy chili beef noodles recipe
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    Steak Chow Mein

    Steak Chow Mein contains moist delicious strips of cooked to perfection steak that is randomly embedded throughout tender noodles and next to crunchy vegetables as they all glisten with a coat of a scrumptious highly aromatic sauce. Place this dish in the center of the table, step back and watch the communal feast begin. This hearty meal will feed the hunger and satisfy the most voracious appetite. Well flavored sauce heavenly coating succulent portions of steak that share a fork with a crunchy bok-choy and tender fresh noodles to provide a warm stewing sensation of rich delight. Make extra and have a simple ready to reheat lunch on hand to provide more time for relaxation during the week. 

    This dish can be made in a wok or skillet, so no need to go out and buy new cookware for this simple and easy to prepare meal. Follow the instructions for how perfectly slice the recommended cut of steak and watch the video to see for yourself how user friendly this recipe is to prepare and learn to trust that this site brings its “A“ game to the table so all you have to do is select whatever your appetite desires from my growing catalogue of menu suggestions. No need to waste time anywhere else, this site is your location for eatfoodlicious recipes complete with short videos and detailed instructions. Share this video, hit the like button below and leave a comment and let’s talk food. 

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    Restaurant quality chow mein

    Clean and trim off fat from the steak. Slice the steak against the grain.

    Place the steak in a bowl. Add the rest of the ingredients in the bowl and mix. Let marinate for 15 minutes.

    Chow Mein (pan fried noodles). Asian grocery store usually has these.

    In a large bowl: add chow mein noodles, boiling water and cook for 15 seconds or follow the package recommendation cook time. Drain and set aside.

    In a small bowl: combine all the sauce ingredients together and mix until the cornstarch has completely dissolved.

    Heat a pan up to medium-high. Add oil and wait for 30 seconds. Add marinated steak, stir continuously and cook for 3-4 minutes or untill ~75% of the meat is medium to well done. Transfer the steak to a plate and set aside.

    Add 2 tbsp of oil, sliced onions and minced garlic. Cook and stir for 1 minute or until fragrant.

    Add julienne carrots and cook for 1 minute.

    Baby bok choy and toss everything together. Cook for 2 minutes.

    Add chow mein noodles.

    Sauce on top and gently toss the noodles with the sauce.

    Add garlic chives

    Mung bean sprouts

    Steak and mix everything together.

    Remove the pan from the heat.

    Serve immediately & enjoy!

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    Steak Chow Mein

    No ratings yet
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Equipment

    • Wok or Non-stick Pan

    Ingredients
      

    • 12 oz pre-cooked chow mein noodles
    • 1 cup mung bean sprouts
    • 4 oz baby boy choy trim bottom tip & sliced in half
    • 3 garlic chives or green onions cut into 2" long
    • 1 carrot medium size cut into 2" and julienne
    • 4 galric cloves minced
    • ½ sweet onion sliced
    • 4 tbsp canola, vegetable or peanut oil

    Marinate

    • 1 lb steak sirloin or flank
    • 1 tbsp soy sauce
    • 1 tbsp shaoxing cooking wine or dry sherry
    • 1 tsp cornstarch

    Sauce

    • ½ cup water
    • 2 tbsp soy sauce
    • 2 tbsp oyster sauce
    • 2 tbsp shaoxing cooking wine or dry sherry
    • 1 tbsp cornstarch
    • ½ tsp granulated sugar
    • ½ tsp white pepper

    Instructions
     

    Marinate

    • Clean and trim off fat from the steak. Slice the steak against the grain. Place the steak in a bowl. Add the rest of the ingredients in the bowl and mix. Let marinate for 15 minutes.

    Sauce

    • In a small bowl: combine all the sauce ingredients together and mix until the cornstarch has completely dissolved.

    Stir-fry

    • In a large bowl: add chow mein noodles, boiling water and cook for 15 seconds or follow the package recommendation cook time. Drain and set aside.
    • Heat a pan up to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add marinated steak, stir continuously and cook for 3-4 minutes or untill ~75% of the meat is medium to well done. Transfer the steak to a plate and set aside.
    • Add 2 tbsp of oil, sliced onions and minced garlic. Cook and stir for 1 minute or until fragrant.
    • Add julienne carrots and cook for 1 minute. 
    • Add baby bok choy and toss everything together. Cook for 2 minutes.
    • Add chow mein noodles and sauce on top. Gently toss the noodles with the sauce.
    • Add garlic chives, mung bean sprouts, steak and mix everything together. Remove the pan from the heat.

    Serve immediately & enjoy!

      Video

      Keyword Authentic beef chow mein recipe, beef chow mein recipe, chinese chow mein recipe, easy steak chow mein recipe, steak chow mein
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      Instant Pot Pho Bo Dac Biet (Beef Pho)

      Everyone knows that the ultimate Vietnamese soup is Pho. Beef Pho has grown in popularity because of the multitude of flavors featured in the broth. The broth is cooked using charred onions, charred ginger, toasted herbs and beef bones to combine the best part of each ingredients flavor. Traditional Pho takes 10-12 hours of simmering the broth (over night) to have good and tasty broth. However, this Instant Pot recipe will take less than 2 hours thanks to the pressure cooking feature. Pho Bo (Dac Biet) which is a Vietnamese translation for all sorts of special beef variants such as: raw sliced steak, brisket, tendons, beef tripes & Vietnamese beef meatballs. This is what you would usually order at a Vietnamese restaurant. The noodles are just as important as the broth, because if you don’t use the right type of noodles, the soup won’t be as good as it could be. I always prefer fresh banh pho (pho noodles) over dry because the texture is completely different. But if you cannot get fresh noodles, dry noodles are a good substitution. Also, traditional with Pho, is the at the table additions of your preferred amount of hoisin sauce, sriracha sauce, lime, fresh bean sprouts, culantro, Thai basil and sliced Jalapeño to complete both the presentation and the bowl.

      If I had to list something for a last meal; well made Beef Pho would be a top three for further consideration. I love this too much, I swear it will make you feel better just eating it. The secret to a successful soup is the attention you give to the creation of the stock. The richness that is infused in the liquid from the bones can not be underestimated. I have made several attempts at recreating the stovetop version using my Instant Pot, and I believe I have cracked the code. The Pressure cooker in concert with the quality of the ingredients will yield a soup that most folks would not be able to detect any differences between this and the stove top version. 

      Once satisfied with my additions of hoisin sauce, sriracha and a spoonful of fish sauce marinated jalapeños with a squeeze of lime I love to sip (my soup to see if anything else is required). The hot washing of flavors across my tastebuds provide an abundance of stimulation of pleasing flavors. I immediately appreciate the richness of good beef marrow stock and proceed to gather my first bite of noodles. Using my personal method of preparation, the noodles are guaranteed to be very hot and the broth will, as a result, be steaming with flavor. The soft tender noodles fill my belly with almost burning satisfaction as search my bowl for a slice of rare steak. Once I have my first bite of fresh meat, I then explore my bowl for something crunchy and find fresh bean sprouts and my favorite Thai Basil. The basil gives sophistication to anything it is added to and this beef pho is no exception. I have been working off and on for years to figure out a good recipe for beef meatballs and I am proud to say I have found a recipe that is so tender, spongy and juicy it makes the mechanically created versions a thing of the past for me and my family.

      Eating a large bowl of pho requires a big appetite and a love for dang good food. Once you have worked your way through the peppers and beef tendons you will find yourself fishing though the broth for more bits of noodles and bean sprouts of delicious loose morsels. This recipe is so good, you will be drinking the last drops of the broth from your bowl. Simply follow the instructions below and watch the short demonstration to be on your way to creating something that can take years to perfect. Be sure to toast the seasonings, being carful not to scorch them. My husband will sometimes grill the onions and ginger to the point they are ready to burst which adds a new dimension to the eatfoodlicious experience. Share this or any of my recipes and let me know if you tired one, I love to talk food!

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      Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl. Serve & enjoy!

      5 lbs Bone marrows, 3 beef tendons & 2 lbs brisket.

      In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes.

      Scoop out the grayish floating foam (scum) from the water and discard.

      Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

      Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.

      In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

      Stack in this order: Place parboiled bone marrow, tendons & brisket.

      Charred onions & smashed ginger in the cooker. Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line). Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.

      Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.

      Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch.

      Remove/discard the onions, ginger & bones. Add 8 cups of boiling water to the cooker. Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.

      Optional but recommended – Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.

      Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼”-½” thick strips and set aside. Rinse, clean and slice the tripe very thin. Cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

      Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).

      On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

      Side toppings: Bean sprouts, culantro, Thai basil leaves and sliced Jalapeños .

      Arrange and Assemble

      Gently pour boiling broth over the noodles and meat.

      Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. 

      Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl. Serve immediately and enjoy!

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      Instant Pot Pho Bo Dac Biet (Beef Pho)

      5 from 2 votes
      Prep Time 20 mins
      Cook Time 1 hr 3 mins
      Natural Release 30 mins
      Total Time 1 hr 53 mins
      Course Main Course
      Cuisine Asian, vietnamese
      Servings 8
      Calories

      Equipment

      • Instant Pot (8 qt)

      Ingredients
        

      Seasoning

      • 4 tbsp coriander seeds
      • 2 tbsp fennel seeds
      • 1 tsp whole cloves
      • 4 anise seeds
      • 2 Saigon cinnamon sticks
      • 1 amomum costatum aka black cardamom

      Broth

      • 20 cups, divided boiling water filtered
      • 5 lbs beef bone marrow or neck bones, beef knuckle bones
      • 2 lbs beef brisket trim off fat
      • 3 beef tendons
      • 2 sweet onions sliced in half
      • 4-5" ginger
      • 4 tbsp fish sauce
      • 2 tbsp salt
      • 2 oz rock sugar about 2 big chunks

      Noodles & Toppings

      • 3 lbs fresh pho noodles or dry pho noodles
      • 1-2 lbs steak sirlion, rib eye or new york strips
      • 1-2 lbs beef tripe
      • 1 lb pho beef meatballs
      • 1 lb fresh bean sprouts
      • 1 sweet onion thinly sliced
      • 1 green onion bunch finely chopped
      • fresh Thai basil leaves only
      • culantro
      • hoisin sauce
      • sriracha sauce
      • 2-4 lime sliced
      • 1-3 Jalapeño or Red Chile Peppers sliced

      Instructions
       

      Parboil Bones & Meat

      • Clean and rinse the tendons, bone marrow & brisket.
      • In a large pot: add 12 cups of water and bring to a boil. Add the meats and boil for 10 minutes. Scoop out the grayish floating foam (scum) from the water and discard. Transfer the meat and bones to a strainer, then rinse under the sink (make sure to remove the scum bits on the meat).

      Roast & Char

      • Heat a pan to medium-high. Place all seasonings in the pan and toast for 5-6 minutes or until very fragrant, then turn off the heat. Remove the seasonings, place them in a tea bag or ball infuser and set aside.
      • In a clean pan: place 2 onions and ginger in the pan. Char each side for 4 minutes or until blackened. Turn off heat. Remove the ginger from the pan and transfer to a cuting board. Smash the ginger until it splits. Alternative: Place the onions and ginger in the oven at 425°F (218°C) for 25 minutes (flip half way).

      Pressure Cook

      • Stack in this order: Place parboiled bone marrow, tendons, brisket, charred onions & smashed ginger in the cooker.
      • Pour 12 cups of boiling water into the cooker (this will help expedite the process of establishing optimal pressure). The water should be under the ⅔ max line (do not go over the max line).
      • Add seasoning bag (on top of the meat & not in the water), rock sugar and salt.
      • Place the lid on. Pressure cook on high for 1 hour and natural release for 30 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
      • Remove the brisket and tendons; transfer them to and let rest in a bowl of cold water for 15-20 minutes or until cool to touch. Remove/discard the onions, ginger & bones.
      • Add 8 cups of boiling water to the cooker. The water should be under the ⅔ max line (do not go over the max line).
      • Place the lid on. Pressure cook on high for 3 minutes and a quick release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
      • Add fish sauce to the broth and stir. Season with sugar & salt if needed. Discard the seasoning bag.
      • Optional but recommended – Place a mesh strainer lined with a coffee filter or cheesecloth over a large bowl or pot. Slowly pour the stock through the filter. This will help to significantly reduce the fat which leaves a clear pho broth. Transfer the broth back to the instant pot cooker (make sure to clean the pot before reusing) or stock pot.
      • Instant Pot: Press the sauté button and set to high ~20 minutes. Stovetop: Bring the broth to a boil.
      • Add meatballs to the broth.

      Slice Meat

      • Place the steak in the freezer for 30 minutes (this will help to slice the meat thinly). Cut the steak thinly against the grain and set aside. Slice the brisket, cover and then set aside. Slice the tendons into ¼"-½" thick strips and set aside. Rinse, clean and slice the tripe very thin; cook the tripe in boiling for 2-3 minutes, drain and set aside. Optional: slice the meatballs in half.

      Cook Noodles

      • Preferred method: Place fresh noodles in a bowl. Pour boiling water in and blanch for 10-12 seconds. Drain and return the cooked noodles back to the bowl (exercise with caution as the bowl might be hot).
        On the stovetop: In a medium size pot: fill ~half way with water and bring to a boil. If using fresh pho noodles, blanch for 5-7 seconds in boiling water. If using dry noodles, follow the package instructions for cook time. Remove and strain the noodles then transfer to serving bowl(s). 

      Arrange and Assemble

      • Place the cooked noodles in the middle of the bowl.
      • Place raw sliced steak, meatballs, brisket, tendons & tripe in the bowl.
      • Add chopped green onions and sliced white onions.
      • Gently pour boiling broth over the noodles and meat.
      • Season with hoisin sauce, sriracha sauce and lime (to taste). Optional: season with more fish sauce if you prefer. 
      • Add bean sprouts, culantro, Thai basil leaves and sliced Jalapeños to the bowl.

      Serve immediately and enjoy!

        Video

        Notes

        Note: If you have a 6 qt Instant Pot, cut the recipe in half.
        Keyword best instant pot pho bo (beef) dac biet, easy instant pot pho bo (beef) dac biet recipe, instant pot pho (beef) recipe, instant pot pho bo (dac biet), pho bo (beef) dac biet
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        Instant Pot Brisket

        Instant Pot Beef Brisket can be to the table in under 2 hours, whereas the traditional smoker grill recipes may take upwards of 10-12 hours. This brisket will taste a little different when compared to the smoker method, but this quick method is a great way to satisfy the craving cook for a BBQ brisket sandwich. When you add this tasty BBQ sauce to the tender brisket, you won’t even care about any subtle differences between pressure cooked or smoked.

        Brisket is a challenging cut of beef. It can be difficult to master how to produce tender and juicy brisket. This recipe was developed after several attempts and I believe you willl not be disappointed in how delicious the Beef Brisket method of preparation is. The brisket will be so tender you can separate it using a fork. Urban BBQ has found a new way to get an old recipe to the table. Be sure to get a flat cut beef brisket.

        Simply watch the video and follow the instructions below to serve up a comforting old fashioned beef brisket tonight. Let the Instant Pot do all the heavy lifting and just pressure cook to perfection. Feel free to get creative with the sauce, my husband like to add a bit of his favorite Kentucky Mash and apple cider to this recipe when he makes it at home. Share this or any of my recipes form the eatfoodlicious catalogue.

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        In a small bowl: combine all the dry rub ingredients together and mix.

        Rub the dry ingredients on both sides of the brisket.

        Pour the beef broth in the instant pot.

        Combine all the BBQ sauce ingredients together and mix well. Set aside. Optional: favorite store bought BBQ sauce can replace in this step.

        Place the brisket in the cooker (IP).

        Pour the BBQ sauce over the brisket.

        Place the lid on. Pressure cook on high for 20 min per-pound and natural release for 20 minutes (exercise caution when releasing pressure from the cooker).

        Transfer the brisket to a plate/cutting board. Cover with aluminum foil.

        Simmer the sauce for 15-20 minutes or until it thickens.

        Slice the brisket.

        Plate the brisket and cover with BBQ sauce.

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        Instant Pot Brisket

        No ratings yet
        Prep Time 10 mins
        Cook Time 1 hr
        Total Time 1 hr 10 mins
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Equipment

        • Pressure Cooker / Instant Pot (6qt or larger)

        Ingredients
          

        Homemade BBQ Sauce

        • 1 ½ cups ketchup
        • ½ cup apple cider vinegar
        • ½ cup filtered water
        • ¼ cup brown sugar
        • 2 tbsp Worcestershire
        • 2 tsp liquid smoke
        • 2 tsp mustard powder
        • 1 tsp onion powder
        • 1 tsp smoke paprika
        • ½ tsp black pepper
        • ¼ tsp ground cayenne pepper

        Rub Seasoning

        • 2 tbsp brown sugar
        • 1 tsp smoke paprika
        • 1 tsp onion powder
        • 1 tsp garlic powder
        • 1 tsp mustard powder
        • 1 tsp salt
        • 1 tsp cumin powder
        • ½ tsp black pepper

        Meat

        • 3-4 lbs beef brisket
        • 1 cup beef broth unsalted or low-sodium

        Instructions
         

        • Combine all the BBQ sauce ingredients together and mix well. Set aside. Optional: favorite store bought BBQ sauce can replace in this step.
        • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat.
        • Pour the beef broth in the instant pot.
        • In a small bowl: combine all the dry rub ingredients together and mix.
        • Rub the dry ingredients on both sides of the brisket.
        • Place the brisket in the cooker (IP).
        • Pour the BBQ sauce over the brisket.
        • Place the lid on. Pressure cook on high for 20 min per-pound and natural release for 20 minutes (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for how to do a quick release. Remove lid.
        • Transfer the brisket to a plate/cutting board. Cover with aluminum foil.
        • Press the sauté setting on high. Simmer the sauce for 15-20 minutes or until it thickens.
        • Slice the brisket.
        • Plate the brisket and cover with BBQ sauce.

        Serve with mash potatoes, salad or bread. Enjoy!

          Video

          Keyword best instant pot brisket recipe, easy instant pot brisket recipe, instant pot brisket, pressure cook brisket
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          More Instant Pot Beef Recipes

          Cheeseburger Sliders

          Cheese covered beef patties dripping delicious juices and packaged in little sweet buns of toasted joy. Cheeseburger sliders are user friendly and the kids will love them. Plate these up with some fresh made tater wedges and call it time to eat. These are almost as much fun to eat as they are to make. You can create miniature burgers with different toppings and have different experiences with each. Feel free to throw on a couple of slices of bacon if you want to take it to the next level.

          Watch the video and follow the instructions below to have a menu full of hoss style cheeseburger sliders. Share this or any of my recipes you like and feel free to browse my growing catalogue of recipes. Eatfoodlicious shares recipes daily.

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          Combine ground chuck/beef, salt, pepper, Worcestershire, garlic in a baking dish/pan (13″x 9″) and mix evenly.

          Press the meat into a flat and even layer.

          Place the dish/pan in the oven and bake for 25 minutes.

          Slice the hawaiian/dinner rolls in half (lengthwise). Set aside until ready to cook.

          Remove the dish/pan from the oven. Transfer the cooked meat to a cutting board/plate and drain the grease. Spread 1 tsp melted butter in the dish/pan.

          Place the bottom half of the rolls in the dish/pan.

          Then build the slider in this order; cooked meat.

          Sliced cheese

          Chopped onions & chopped pickles.

          Top half of the roll. Brush melted butter and sprinkle sesame seeds over the top of the rolls.

          Bake for 20 minutes or until the bread is golden brown.

          Slice the sliders. Optional condiments: mayonnaise, ketchup, mustard & hot sauce.

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          Cheeseburger Slider

          No ratings yet
          Prep Time 10 mins
          Cook Time 45 mins
          Total Time 55 mins
          Course Appetizer, Main Course, Snack
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Baking Dish/Pan (13" x 9")

          Ingredients
            

          • 2 lbs ground chuck or beef
          • 2 tsp Worcestershire
          • 2 tsp garlic powder
          • 1 tsp salt
          • 1 tsp pepper
          • ½ cup onions diced
          • cups pickles diced
          • 2 tbsp + 1 tsp unsalted butter melted
          • 1 tbsp sesame seeds
          • 12 cheddar cheese sliced
          • 12 hawaiian or dinner rolls

          Instructions
           

          • Preheat the oven to 350°F (176°C).
          • Combine ground chuck/beef, salt, pepper, Worcestershire, garlic in a baking dish/pan (13"x 9") and mix evenly. Press the meat into a flat and even layer.
          • Place the dish/pan in the oven and bake for 25 minutes.
          • Slice the hawaiian/dinner rolls in half (lengthwise). Set aside until ready to cook.
          • Remove the dish/pan from the oven. Transfer the cooked meat to a cutting board/plate and drain the grease. Spread 1 tsp melted butter in the dish/pan.
          • Place the bottom half of the rolls in the dish/pan. Then build the slider in this order; cooked meat, sliced cheese, chopped onions, chopped pickles and top half of the roll.
          • Brush melted butter and sprinkle sesame seeds over the top of the rolls.
          • Bake for 20 minutes or until the bread is golden brown.
          • Slice the sliders. Optional condiments: mayonnaise, ketchup, mustard & hot sauce.

          Serve & Enjoy!

            Video

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            Slow Cooker Red Wine Brisket Ragù

            Sweet shredded low and slow beef brisket tangled up with pappardelle pasta while wearing a beautiful gloss of sauce will set an elegant table as it feels the air with its pleasing perfume. Peace of mind sets in as you have found the absolutely best way to close out a week and spend time in an intimate experience as everyone achieves elation from the warm flavorful juices of succulent beef and tender noodles.

            Watch the video and follow the instructions below to bring an Italian classic to your table and add a layer of sophistication to your menu skills. Top with Parmigano-Riggano cheese and serve with Rosemary garlic bread and enjoy the fruits of time well spent. This recipe is very good and is highly recommended for when you want to express how you feel through food or just want to reward yourself with some flavor experiences that will place you at a comforting relaxed after dinner tranquil mood.

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            Ingredients

            Season both sides with salt and pepper.

            Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.

            In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.

            Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.

            Add tomato paste and combine with the vegetables.

            Transfer the vegetables to slow cooker. Add red wine, unsalted beef stock, crushed tomatoes and combine everything together. Submerge the seared brisket in the red wine sauce.

            Add bay leaves and fresh thyme. Gently submerge them in the sauce. Slow cook – on low for 12-14 hours or until the meat is fork tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.

            Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat.

            Return the meat to the slow cooker. Mix everything together.

            Dry Papardelle. Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time.

            Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter. Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.

            Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

            Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

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            Slow Cooker Red Wine Brisket Ragù

            No ratings yet
            Prep Time 30 mins
            Cook Time 12 hrs
            Total Time 12 hrs 30 mins
            Course Main Course
            Cuisine Italian
            Servings 6
            Calories

            Equipment

            • Slow Cooker, Instant Pot, Dutch Oven Pot (6 QT or larger)

            Ingredients
              

            • 3 lbs brisket (flat or point) or chuck roast
            • 1 ½ cups red wine Cabernet Sauvignon, Pinot Noir or Merlot
            • 1 cup unsalted beef stock
            • 1 cup carrots finely diced
            • 1 cup celery finely diced
            • 4 tbsp tomato paste
            • 4 tbsp unsalted butter
            • 3 tbsp olive oil
            • 1 tsp salt
            • 1 tsp pepper
            • 28 oz crushed tomatoes
            • 1 sweet onion (medium size) chopped
            • 4 garlic cloves minced
            • 4 bay leaves
            • 4 thyme sprigs
            • salt & pepper to taste

            Serve

            • 1 lb dried pappardelle or tagliatelle
            • freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese
            • fresh parsley finely chopped

            Instructions
             

            Sear

            • Clean and pat the brisket dry. Trim off the fat and cut into 6 pieces. Season both sides with salt and pepper.
            • Heat the pan up to medium-high then add oil. Wait for 30 seconds.
            • Brown both sides of the brisket until slightly seared (this should take about 3-4 mintues per-side). Remove the brisket and set aside.
              Depending on the size of the pan; you may need to do this in 2 seperate batches to maintain good spacing during cooking.
            • In the same pan: add chopped celery, chopped carrots and cook for 2-3 minutes. Add more oil if needed.
            • Add chopped onions, minced garlic and cook for 1-2 minutes or until fragrant.
            • Add tomato paste and combine with the vegetables.

            Cook

            • Transfer the vegetables to slow cooker (instant pot or dutch oven pot).
            • Add red wine, unsalted beef stock, crushed tomatoes and combine everything together.
            • Submerge the seared brisket in the red wine sauce.
            • Add bay leaves and fresh thyme. Gently submerge them in the sauce. Place the lid on.
            • Slow Cooker – cook on low for 12-14 hours or until the meat is tender. This recipe is low and slow to yield a very tender meat. Alternative to cook on high for 6-7 hours.
              Instant Pot – pressure cook on high for 40 minutes with a natural release (approx. 45-55 min). Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release. 
              Dutch Oven Pot preheat the oven to 325°F (162°C). Cover with a lid and transfer to the oven. Cook for 4 hours or until the meat is tender.
            • Remove the lid, discard bay leaves and thyme.
            • Transfer the cooked meat to a bowl/plate. Use tongs or 2 forks to shred the meat. Return the meat to the slow cooker, pressure cooker or pot. Mix everything together.
            • Season with salt & pepper.

            Serve

            • Bring a pot of water to a boil. Then, add dry pasta noodles and cook for 3-4 minutes or follow the packages recommended cook time. Reserve the pasta liquid.
            • Using a dutch oven pan or non-stick pan bring up to a medium heat. Transfer the noodles (from the pot) to the pan and add butter.
            • Add 6-8 cups of ragu and pour 1 ½ cups of reserved pasta water in the pan.
            • Gently toss every together. Cook for several minutes or until the sauce thickens and the ragu has fully coated the pasta.

            Top with freshly grated Parmigiano-Reggiano Cheese (highly recommended) or Parmesan Cheese, finely chopped fresh parsley & fresh bread.

              Enjoy!

                Video

                Notes

                Storage: sauce may be kept in the refrigerator for up to 6 days and frozen up to a month.
                Wine replacement: cranberry, grape or pomegranate juice. 
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                Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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