- 2 tablespoons unsalted butter
- 1/2 pound ground beef (85 percent lean)
- 1/2 pound ground pork
- 1/2 pound ground veal
- Coarse salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 1 medium red bell pepper, ribs and seeds removed, chopped
- 1 celery stalk, finely chopped
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground coriander
- 1 14.5-ounce can crushed tomatoes
- 3 tablespoons pure maple syrup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon tomato paste
- 2 dried bay leaves
- 2 sprigs thyme
- Buns, for serving
There are plenty of stories about how the sloppy Joe got its name — from a Cuban bar, from a diner in Sioux City, Iowa — but one sure thing is that this sweet-tangy ground beef sandwich is an all-American favorite. Our version dispenses with the usual ketchup or chili sauce in favor of crushed tomatoes, chili powder, and maple syrup. Just don't forget the napkins.
Technique tip: Ask your butcher for a combination of beef, pork, and veal, sometimes referred to as "meatloaf mix."
Melt butter in a 6- to 8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to sauté. Add beef, pork and veal, 1½ teaspoons salt and 1/2 teaspoon pepper, and cook, breaking up with a wooden spoon, until meat is browned, about 6 minutes. Add onion, bell pepper, celery and garlic, and cook, stirring occasionally, until onion is translucent, about 4 minutes. Add chili powder and coriander, and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, maple syrup, Worcestershire, tomato paste, bay leaves and thyme.2.
Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 5 minutes. Remove from heat, quickly release pressure, and then remove lid.
Electric: Secure lid. Manually set cooker to 5 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, and then remove lid.3.
Discard bay leaves and thyme sprigs. Divide meat among buns and serve.