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 Rate Recipe |
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| Get ready for winter with this simple, easy and very yummy recipe!
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2 kg whole beef, pat dried cut into big chunks 3cm square
3 tbsp olive oil
4 brown onion, peeled and cut into 1/8
2 carrots, peeled, split in ¼
1 celeriac, peeled and cut into 1/8
150gm whole portabella mushrooms
Few sprigs fresh thyme
800ml beef stock or red wine
4 tbsp tomato paste
1 tbsp brown sugar
1tbsp balsamic vinegar
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• Brown off meat in batches in olive oil
• Large pieces of vegetables
• Your cooking time starts @ full pressure
Preparation time: 20 minutes
Braising time: 45 minutes @ full pressure
Temperature; low slow simmer @ full pressure
Braised beef chuck, blade or cheek in onion thyme and mushrooms
Serve with Aligot mash
Instruction:
1. Pre-heat pressure cooker for 4 minutes on low heat
2. Browning off meat pieces few at a time
3. Add prepped vegetables, herb, stock and seasoning
4. Lock up lid and simmer at medium heat until full pressure
5. Back off the heat until a little steam is streaming out
6. Your cooking time starts @ full pressure
7. Cold water release method
8. Adjust seasoning
9. Thickening can be achieved by mixing 1/3 cup gravox to ½ beef stock
Slowly stir in thickening agent to the desired consistency
10. Serve with Aligot mash
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