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cooking in a pressure cooker
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does anyone own a pressure cooker? I use mine for meat or dhal - has anyone got a good recipe (with meat) that I could try? Thanks in advance.
Jack Daniels
Jack Daniels
Answers
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We do this one on cold winter days here in the western U.S.:
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast (the cheaper the better)
1 large yellow onion, diced coarsely
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth
DIRECTIONS:
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds or rattles. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. We add flour or corn starch for thickening the juices into gravy, but we also use it plain for aus jus, especially on French dip sandwiches...
Contd.
2 tablespoons vegetable oil
1 (3 pound) beef chuck roast (the cheaper the better)
1 large yellow onion, diced coarsely
1 (1 ounce) package dry Italian salad dressing mix
1 (1 ounce) package dry Ranch-style dressing mix
1 (1.2 ounce) package brown gravy mix
1 (14.5 ounce) can beef broth
DIRECTIONS:
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds or rattles. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. We add flour or corn starch for thickening the juices into gravy, but we also use it plain for aus jus, especially on French dip sandwiches...
Contd.
Contd.
Have you tried Cold Packed Beef? We usually can about 6 to 10 quarts in the fall for quick winter recipes. It's especially good with home-made noodles. We, here in the western U.S., use a variety of meats. We have elk, deer and antelope in the fall and use beef for the rest of the time.
Simply cube about 10 to 12 pounds of beef. Friends of ours purchase stew meat from the meat market. It's cheap and flavorful. The cubes should be at least 1 inch square, but I think 2 inches is better. Be sure to remove most (but not all) of the fat. Be sure to keep everything clean, especailly your hands!
In a deep pot, add about 1/2 cup of a good cooking oil for 10 pound batches (you can make less), (I prefer extra virgin olive oil), salt and pepper to taste and sear the meat until brown on all sides.
In prepared, clean jars (we use quarts) pack enough meat to leave about 1 inch of head room and finish by filling jars with broth made from the drippings while searing. Just enough to cover the meat. Place lids and rings on jars and tighten only finger tight.
Place in the pressure cooker for recommended pressure and time. Find the directions in your cooker's booklet. Usually 10 to 11 pounds of pressure for at least 90 minutes. Cool cooker, remove jars to a cooling rack and wait for the Ping! as the jars signal to you of proper sealing.
Enjoy!
Have you tried Cold Packed Beef? We usually can about 6 to 10 quarts in the fall for quick winter recipes. It's especially good with home-made noodles. We, here in the western U.S., use a variety of meats. We have elk, deer and antelope in the fall and use beef for the rest of the time.
Simply cube about 10 to 12 pounds of beef. Friends of ours purchase stew meat from the meat market. It's cheap and flavorful. The cubes should be at least 1 inch square, but I think 2 inches is better. Be sure to remove most (but not all) of the fat. Be sure to keep everything clean, especailly your hands!
In a deep pot, add about 1/2 cup of a good cooking oil for 10 pound batches (you can make less), (I prefer extra virgin olive oil), salt and pepper to taste and sear the meat until brown on all sides.
In prepared, clean jars (we use quarts) pack enough meat to leave about 1 inch of head room and finish by filling jars with broth made from the drippings while searing. Just enough to cover the meat. Place lids and rings on jars and tighten only finger tight.
Place in the pressure cooker for recommended pressure and time. Find the directions in your cooker's booklet. Usually 10 to 11 pounds of pressure for at least 90 minutes. Cool cooker, remove jars to a cooling rack and wait for the Ping! as the jars signal to you of proper sealing.
Enjoy!
I recently bought a pressure cooker (Prestige Curry Pan) and I use it to quickly cook all my favourite (dried) beans and pulses, especially the ones that are hard to find already cooked in cans (like black turtle beans, black eyed susies and mung beans). Split yellow peas make up a lovely dahl but I only know a veggie recipe for it, sorry.
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