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Instant Pot Seswaa

Hi everybody, actually this is not the first time I made this and I got the idea from Freeds of My Burnt Orange. However I love my food with a kick as you can tell because I really love chilies. I have made this before to and I have not taken a picture of it and this was shortly after I got my stovetop pressure cooker and I ended up pressure cooking this. However when I seen the video on how Freeds did it i was in a fit of giggles because from what I gather she thinks onions stink the way she looked at it. So let me now walk you through how I made this dish. It is because I do it quite differently and this is ok too because I am creating something I like with a spin on mine.

There are 2 methods in Instant Pot I can do this is one by slow cook method or two by pressure cook method for when you are in a hurry. Either way I did not have to babysit this thing which is awesome. For this you will need 1 3 to 4 lbs of boneless beef roast or beef brisket. Wash off the meat to make sure there isn’t any blood left on it. Set it aside and add to the inner lining inside the cooker 1/4 cup of either olive, corn, canola, peanut, sunflower, safflower, vegetable or grapeseed oil.

Place the meat inside the inner lining after you added the oil then add to mortar and pestle 1 pinch of peppercorns of any color, 1 bullion cube, 1 dried chili of any type if using otherwise 1 add 1 pinch of red chili powder or 1 fresh or frozen chili of any type. Be ever mindful if you buy fresh chilies just wash them and put them in freezer bags and store them in your freezer until ready. They freeze well and there is no blanching required. Add either 1 onion or shallot cut in to half moon slices and 2 cloves of garlic rough chop or leave whole. This time you do not have to caramelize the onion so relax. The blanching part was covered in an earllier blog post and and if you want to see it check over there please.

Add the contents of the mortar and pestle on to the meat and add 2 pinches of meat tenderizer or 1 small piece of green papaya that is cut up in advance and frozen, 3 dashes of maggi or knorr arma on all sides of he meat, 1 bay leaf and place 1 sheet of aluminum foil and a glass lid big enough to go over the cooker and select slow cook low for 430 otherwise 4 1/2 hours or you can add 2 cups of water in place of oil if you are pressure cooking plus all of the obove and place the pressure cooker lid on top and select either pressure cook on either low or high and set to sealing and set time for 30 minutes then place the steam diverter on the cooker and let it release naturally or press the quick release button.

Check to see if there is enough liquid in there and if it is a little low then add 2 more cups of water and repeat for another 30 minutes. Here is where the hard work starts and for those that have weak hands then you can cut this meat up in to small pieces and place in a food processor and you may have to do this in two batches and just pulse. You do not want to purè the meat. This is not pate it is seswaa. I have strong hands and it is highly recomended again that you use a mortar and pestle to pound the small pieces of meat until it looks like it is shreaded, The first time I made this I used two forks to pull it apart and it took too long so the mortar and pestle it is. Repeat until all of the meat looks like it does in this picture above. If it looks like this to you then you have done it right.

Here is another thing I did to make it stand out it is because Mr. Riaz loves gravy so I made a little gravy inside the meat which calls for by mixing either 2 tsps of cornstarch or arrowroot starch and 1/2 cup of water slowly until it becomes a lump free mixture and add to the meat. For pressure cook method switch to slow cook and press start and slow cook method if time is up then again select slow cook and start and add the slurry to the meat and another 1/2 cup of water and stir until it thickens and becomes a gravy and shut the cooker off.

From here serve with either polenta or chipati.

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