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Pressure Cooker Saurbraten

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  • Pressure Cooker Saurbraten

    PRESSURE COOKER SAUERBRATEN

    2-1/2 to 3 lb chuck or rump roast
    Salt
    Black pepper
    2 Tbsp vegetable oil
    1 cup water
    1/2 cup red wine vinegar
    1/2 cup dry red wine
    1/4 cup brown sugar, packed
    1 tsp ground cloves
    2 tsp salt
    2 large carrots, coarsely chopped
    2 ribs celery, coarsely chopped
    1 clove garlic, peeled and crushed
    3/4 cup finely crushed gingersnaps
    2 bay leaves

    Pat the roast dry with paper towel. Rub with salt and pepper.

    Place removable cooking pot In pressure cooker. Add oil.

    Press the COOK MODE button for BROWN. Press the START/STOP button.

    Preheat 5 minutes. Add the roast and brown evenly on all sides.

    While the meat browns, combine the water, vinegar, wine, sugar, ground cloves and salt. Set aside.

    Scatter the chopped vegetables, crushed gingersnaps and bay leaf around the meat. Add the liquid. Place lid on pressure cooker. Slide the safety lock to LOCK position.

    Turn the pressure regulator knob to PRESSURE.

    Press the pressure mode button for HIGH PRESSURE.

    Press COOK TIME button until 60 minutes appears on the display.

    Press the START/STOP button until the green indicator light appears. The red HIGH PRESSURES indicator light will blink slowly and then faster as the cooking countdown begins; the pressure indicator will rise as the pressure builds. After cooking under pressure 60 minutes, the pressure cooker will beep 3 times. Press and hold the START/STOP button until the red indicator light illuminates.

    Release the pressure using the natural release feature. This will take approximately 30 to 45 minutes.

    Once the pressure indicator drops, slide the safety lock to UNLOCK position and remove the lid.

    Remove the meat to a serving platter and cover with foil. Pour the gravy into a food processor, blender or food mill and process until smooth. You can also use an immersion blender. Taste and adjust for salt. Slice the meat across the grain into thick slices and serve with the gravy on the side.

    Makes 6-8 servings.
    Last edited by CharleneG; 08-01-2021, 05:01 PM.
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