|Protein! Carbs! Gravy! MAN FOOD! Plus: cookies. Everyone likes cookies.|
A little before Christmas I bought myself a fancy dancy electric pressure cooker. It was one of those crazy deep sales they always have that time of year. I really didn't have a rhythm or reason to this. That said, it should not come as a surprise to say I like kitchen toys.
|Meat is a good excuse though.|
I made a recipe (lemon barbecued chicken) I have made a fair number of times and just seemed like a good match. Really it was fine. But it did not seem like I was getting anything out of the pressure cooker as the chicken was just about the same as when I make it in the oven. I guess it cooked a little faster, but not enough to justify a new toy.
So I bought Pressure Cookers For Dummies. I found a used copy for a couple of bucks shipped. It talks a little about pressure cookers in general, which is nice. It touted its sauerbraten as one of the most impressive things to make in a pressure cooker as it reduced time from one thousand eight hundred minutes to eighty (this is way more impressive in minutes). Well that sounded damn impressive and I just so happened to have a shoulder pot roast sitting in the freezer I had no plans for.
|Included because I thought this picture was pretty.|
|Wine. Wine is priority #1. Cookie crumbs are a close second.|
1/2 cup red wine vinegar
1/2 dry red wine (I used a cabernet sauvignon that I had on hand)
1/4 cup firmly packed brown sugar
1 teaspoon ground cloves
2 teaspoons salt
salt and pepper
4 lb beef roast
2 tablespoons vegetable oil
2 large carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 large onions, coarsely chopped
1 clove garlic, crushed
3/4 cups crushed gingersnaps
2 bay leaves
egg noodles (cooked at some point)
Combine the water, vinegar, wine, brown sugar, clovers, and 2 teaspoons salt. Set aside.
Generously salt and pepper the meat.
Heat the oil in a pan over medium-high heat. Brown the meat evenly on all sides.
Add the meat, carrots, celery, onion, garlic, crushed gingersnaps, and bay leaves to the slow cooker. Pour the mixture from step 1 over the meat. Stir to combine. Cover and bring to high pressure. Cook for 60 minutes.
Release the pressure, quick-release method (mind your fingers as to avoid scalding). Open and remove the cover.
Remove the meat to a serving platter and cover with foil. Discard the bay leaves.
Pour the cooking liquid into a food processor and process until smooth. Season to taste. Whisk in cornstarch and reduce to thicken as desired in a pan over medium-high heat.
Slice the meat thinly. Serve over the meat and gravy over egg noodles.
I halved the above recipe because my roast was closer to two pounds than four.
|Baby food and croutons are optional.|
|Aside: it is kind of neat to have a sauce where you have "liquefied" onions and carrots. Is it not?|
The grocer has roasts on sale pretty frequently (in fact I made one last night and I have one more in my freezer). This will undoubtedly be made again.