COOKING UNDER PRESSURE: BEEF TOP ROUND ROAST
This is a flavorful recipe that, thanks to the pressure cooker, you can have on the table, in just over an hour. Add some crusty bread, and maybe a small salad, and you have a hearty meal for those long, cold Winter nights. Or, any old night that you choose. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. I selected a top-round roast for this recipe, because I like the flavor it produces, and it holds up nicely to the rigors of pressure cooking. In addition, it has little fat, so the recipe comes out with less grease.
- 3. I slice the onions so thin, that they basically melt into the sauce as it cooks.
- 4. Cento, is one of my favorite brands of tomatoes; however, Hunts does a pretty good job too. In addition, you might want to use fire-roasted tomatoes... just to give it an extra kick.
- 5. Gather your Ingredients (mise en place).
- 6. Add the grapeseed oil to a heavy-bottomed pan over medium-high heat.
- 7. Salt and pepper the beef, and place into the pan.
- 8. Brown on all sides, about 2 - 3 minutes per side.
- 9. Remove the beef, and add to the bowl of your pressure cooker.
- 10. Add the beef stock to the pan, and scrape up all the brown bits.
- 11. Add the beef stock, and the remainder of the ingredients to the bowl of the pressure cooker.
- 12. Set the pressure to high, and cook for 60 minutes.
- 13. While the roast is cooking, add the butter to a pot, over medium heat.
- 14. Add the mushrooms, and cook until softened, and beginning to brown, about 30 minutes.
- 15. Chef's Note: I quartered the mushrooms; however, if you prefer, you could just as easily slice them.
- 16. After 60 minutes, release the pressure on the cooker, and remove the roast, and potatoes.
- 17. Add the liquid to the pot with the mushrooms.
- 18. If the sauce has a lot of grease, then use a de-fatter to remove it before adding to the pot with the mushrooms.
- 19. Bring to the boil, and reduce until the sauce begins to thicken, about 8 - 10 minutes.
- 20. Chef's Note: If you want a thicker sauce, then create a slurry with 2 or 3 tablespoons of flour, and add it to the sauce, while it is cooking down.
- 21. PLATE/PRESENT
- 22. Slice the beef, against the grain, then serve with the potatoes, and that yummy mushroom sauce.
- 23. Keep the faith, and keep cooking.
PRESSURE COOKER CORNED BEEF AND CABBAGE
Corned beef is really just brisket that's been cured in salt and spices. Historically, this was done for preservation, but the method of "corning" has remained because it transforms the meat into a bold, aromatic and salty treat. You can corn your own brisket if you have a week to spare, or you can buy one that's brined but uncooked, which is what is used here. Each one comes with a little sachet of pickling spices, usually coriander and mustard seeds, allspice and crumbled bay leaf. Make sure to fish it out of the package and save it, because those spices perfume the beef as it braises. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Serve this satisfying one-pot meal with mustard and beer. (If you have more time, or you don't have a pressure cooker, here are slow cooker and oven versions of the recipe.)
Provided by Sarah DiGregorio
Categories dinner, lunch, meat, vegetables, main course
Time 2h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse the brine off the meat, it will be too salty.) If there is a substantial fat cap on top of the beef, you can place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
- Put the corned beef into the pressure cooker with the fat cap facing up. Add the wine and the spices from the packet. Cover and set steam valve to sealed position. Cook on high pressure for 60 minutes. Let the pressure release naturally for 15 minutes, then release the remaining pressure manually.
- Open the lid. Drop the potatoes and carrots into the liquid that surrounds the beef. Lay the cabbage wedges on top. Cover and set steam valve to sealed position. Cook on high pressure for 15 more minutes.
- Let the pressure release naturally for 10 minutes, then release the remaining pressure manually. Open the lid. Using tongs, remove the cabbage wedges, potatoes and carrots to a serving platter.
- Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the pressure cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler; cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
- Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.
Nutrition Facts : @context http, Calories 972, UnsaturatedFat 29 grams, Carbohydrate 46 grams, Fat 56 grams, Fiber 8 grams, Protein 60 grams, SaturatedFat 18 grams, Sodium 4684 milligrams, Sugar 15 grams, TransFat 0 grams
COOKING UNDER PRESSURE: AWESOME STEAK & MARINADE
This is a great marinade for beef. I will be using it on a nice flat-iron steak, and pressure cooking it. It came out supper, duper yummy, and was easy/peasy to make. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Beef
Time 1h22m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. You will need a pressure cooker, or instant pot to make this recipe.
- 3. You can use just about any cut of beef with the marinade. I choose a flat-iron steak because of its great marbling, and it holds up well under pressure.
- 4. Gather your ingredients (mise en place).
- 5. Cut up your steak against the grain into 1/2-inch (1.3cm) strips.
- 6. Combine all the marinade ingredients in a bowl and add the beef.
- 7. Cover and place into the fridge for about an hour.
- 8. If you are cooking this in the oven or stovetop, then I would recommend leaving the beef in the marinade for 5 - 6 hours. The pressure cooker gives us tender beef in a matter of minutes, and that "pressure" helps to infuse the marinade into the beef as it cooks. That is why we only need to marinate it for an hour.
- 9. Add the beef and marinade to the bowl of your pressure cooker.
- 10. I added some red potatoes (cut in half) and placed them on a rack over the beef. Then I took them out and mashed them with some milk, butter, salt, and pepper... Brilliant.
- 11. Secure the top to your cooker, set it to high, and cook for 12 minutes. After that time, allow it to do a natural release, about 15 minutes.
- 12. PLATE/PRESENT
- 13. My favorite way to serve this is over a steaming plate of mashed taters and drizzled with some of the amazing marinade sauce. And, some crusty bread would not be amiss. Enjoy.
- 14. Keep the faith, and keep cooking.
PERFECT PRESSURE COOKER POT ROAST
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- 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 (mine whistles). 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. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, Carbohydrate 10.6 g, Cholesterol 103.5 mg, Fat 30.8 g, Fiber 0.5 g, Protein 28.1 g, SaturatedFat 11.1 g, Sodium 1644 mg, Sugar 3.5 g
PRESSURE-COOKER POT ROAST
With an Instant Pot or pressure cooker, the classic Sunday afternoon pot roast can be on the table in under two hours -- without ever turning on your oven. We seasoned this one with North African ingredients -- dates, olives, and oranges -- but remained loyal to the traditional American chuck roast, which, like other inexpensive cuts, braises well. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Yield Serves 6 to 8
Number Of Ingredients 13
Steps:
- Heat oil in a 6-to-8-quart pressure cooker over medium-high, or in an electric pressure cooker set to saute. Pat beef dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Add beef and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat (or add enough oil to equal 2 tablespoons). Add garlic and flour, and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock, carrots, olives, dates, thyme, bay leaf, cumin seeds, orange zest and juice, and 1 teaspoon salt. Return beef along with any accumulated juices to pressure cooker.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 90 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
- Let beef stand in liquid 10 minutes. Skim any fat from surface. Transfer beef to a serving platter. (Discard bay leaf.) Spoon sauce over and around beef and serve.
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