Laughably Quick and Easy Pressure Braised Beef Recipe from 80 Recipes for Your Pressure Cooker

I gave you Steamed Eggplant with Sesame Seeds and Cuban Style Chicken Soup. Third helping from 80 Recipes for your Pressure Cooker (Kyle Books, 2012) by Richard Ehrlich is about braising.

My basic pressure-braised beef 

This is my basic braise, because it is laughably quick and easy. You can cook vegetables for serving with a few minutes of extra work, but if you’re lazy or pressed for time (or both), you can just cook the beef in the pressure cooker and prepare a side dish separately.

Serves 2

2–3 tablespoons vegetable oil

1¼ lb braising beef in four pieces

1 garlic bulb, cloves separated but unpeeled

2 carrots, quartered

2 celery ribs, quartered

8 oz smallish potatoes, unpeeled and halved

2 teaspoons flour

2 teaspoons brandy

14 oz canned chopped tomatoes

2 teaspoons red wine vinegar

1 teaspoon mixed herbs,such as herbes de Provence

salt and freshly ground black pepper

20100824KCPRESSURE 33150

Pour in enough vegetable oil to generously film the base of the pressure cooker, and heat to medium-high.

Brown the beef all over, for just a couple of minutes per side, to get some color into it. You will have to do this in at least two batches.

Pour off the excess oil from the pan and turn the heat down to low. Add 1 tablespoon fresh oil. Add the garlic, carrots, celery, and potatoes. Stir briskly, scraping the base of the pan to dislodge the browning residue, then add the flour and stir well until it begins to take on a little color. Stir in the brandy and let it sizzle for a moment.

Put the beef back in, turn the heat up to high, and dump in the tomatoes, vinegar, herbs, wine, and seasoning.

Clamp on the lid. Bring up to full pressure, turn the heat down to medium, and cook for 25 minutes. Turn off the heat and let the steam vent gradually.

The braising liquid can be reduced if you wish, in order to concentrate its flavor. Remove all the solid ingredients and simmer the liquid briskly for 5 minutes or so, then return the meat and vegetables to the pan and reheat quickly.

Note: the carrots and celery shouldn’t be served, as they are included to give flavor and will have cooked to extreme mushiness. If you want to have edible vegetables in the stew, cut up an extra pair of celery sticks and carrots. Cook the beef and vegetables for 25 minutes. Turn off the heat and vent immediately. Put the additional celery and carrots in. Clamp on the lid.

Bring up to full pressure, turn the heat down to medium, and cook for 5 minutes. Discard the long-cooked vegetables before serving.

(* Recipe from '80 Recipes for Your Pressure Cooker' by Richard Ehrlich, Kyle Books-May 2012, Photography by Will Heap, shared with permission of publisher)

Previous Post

Guillaume Thivet's Fresh Corn Gazpacho Recipe from I Love Corn by Lisa Skye

Aug 11
After showing the sweet side of I Love Corn (Andrews McMeel Publishing, June 2012) by Lisa Skye with Peach Rhubarb Corn Cakes recipe, here's something to cool off on a hot summer day courtesy of Guillaume Thivet, executive chef at Cadaques in Brooklyn. Fresh Corn Gazpacho Executive chef Guillaume Thivet | Cadaques Brooklyn, NY Serves 4 Summer is my favorite season. I was born in the southwest of France, and we get a lot of...
Next Post

Fish for the People, Spicy Mackerel with Orange and Radish Salad from Fresh and Easy

Aug 13
Need a little hand holding in the kitchen, What to Cook and How to Cook it: Fresh and Easy (Phaidon, Spring 2012), the follow up to What to Cook and How to Cook it by Jane Hornby will fit like a glove. I previously shared her Light, Simple and Vegetarian, Lemon and Basil Gnudi, today i went for a fish for the people. Spicy Mackerel with Orange & Radish Salad Preparation time: 20 minutes, plus...

Comments