but know some here do, so I'm posting.
Boeuf Bourguignon
This recipe and the one below for brown-braised onions were adapted from "Mastering the Art of French Cooking," by Julia Child, Simone Beck and Louisette Bertholle. Since that book's debut in 1961, boeuf bourguignon has been a benchmark for generations of cooks. This pressure cooker version shaves about two-and-a-half hours off the cooking time, while yielding tender beef and an intensely flavored sauce.
Total Time: 50 minutes Serves: 6
Ingredients
3 pounds lean stewing beef (rump roast, beef chuck, sirloin tip or top round), cut into 2-inch cubes
1 tablespoon olive oil
6 ounces unsmoked bacon, cut into 1½-inch strips
1 teaspoon salt, plus more, to taste
¼ teaspoon freshly ground black pepper, plus more, to taste
2 tablespoons all-purpose flour
1 carrot, sliced
1 onion, thinly sliced
1 cup beef stock (see recipe below)
1 tablespoon tomato paste
2 cloves garlic, mashed
½ teaspoon fresh thyme
1 bay leaf, crumbled
1 tablespoon butter
1 pound button mushrooms, quartered
18 to 24 brown-braised onions (see recipe below)
¼ cup parsley, chopped
What To Do
1. Thoroughly dry meat with paper towels. Set a wide sauté pan over medium heat and add oil. Add bacon and cook until fat renders, about 3 minutes. Transfer bacon to a pressure cooker.
2. Add beef to sauté pan in batches and cook over high heat until thoroughly browned on all sides, about 8 minutes per batch, transferring beef to pressure cooker as you go. Set pressure cooker over medium heat. Season beef with salt and pepper, then sprinkle with flour and cook, tossing, until flour forms a crust on meat, about 8 minutes. Remove pressure cooker from heat.
3. To the sauté pan, add carrots and onions and sauté over medium heat until soft, about 4 minutes. Transfer carrots to pressure cooker.
4. Increase heat to high and deglaze sauté pan with a small quantity of the red wine (about ¼ cup), using a wooden spoon to scrape brown bits from bottom of pan and stir. Pour resulting sauce into pressure cooker.
5. Place pressure cooker over high heat. Add remaining wine, beef stock, tomato paste, garlic, thyme and bay leaf and bring to a high simmer. Close and seal lid of pressure cooker, bring to high pressure (according to manufacturer's instructions) and cook 20 minutes, adjusting heat as needed to maintain consistent pressure. When finished, remove from heat and allow pressure to reduce naturally. (Do not quick-release pressure cooker, which will result in tough, stringy meat.)
6. While meat is cooking, heat butter in sauté pan over high heat until bubbling. Add mushrooms and cook until soft.
7. When pressure has completely released (gauge will have dropped completely), carefully open lid, avoiding steam. Use a slotted spoon to remove meat and vegetables to a serving dish. Top with brown-braised onions, mushrooms and all juices from sauté pan. Boil remaining sauce until reduced to about 2½ cups, about 5 minutes. Pour sauce over meat, season with salt and pepper to taste and garnish with parsley.
Pressure Cooker Beef Stock
This recipe comes from Jason Fox, executive chef at Commonwealth in San Francisco. Mr. Fox said he uses pressure cookers to make stocks both more quickly and with a "lighter, cleaner, less bony" flavor.
Total Time: 1 hour Yield: 5 cups
Ingredients
1 tablespoon olive oil
3 pounds beef bones
1 yellow onion, finely chopped
1 carrot, peeled and thinly sliced
1 large leek, washed and thinly sliced
5 quarts water
6 sprigs fresh thyme
2 fresh or 1 dried bay leaf
1 teaspoon whole black peppercorns
What To Do
1. Heat oil in pressure cooker over high heat, with the lid off. Dry bones with paper towels. Add bones to pressure cooker and cook until well-browned, about 10 minutes.
2. Remove bones, add onions, carrots and leeks and cook over medium heat until lightly caramelized, about 10 minutes. Add 1 quart water and bring to a boil while scraping the bottom of the pot, making sure nothing is sticking.
3. Add bones, rest of water, thyme, bay leaf and peppercorns. Seal lid and bring to high pressure (according to manufacturer's instructions). Cook for 40 minutes, adjusting heat as needed to maintain consistent pressure.
4. Quick-release pressure by running tepid water over the lid and sides of the pressure cooker, without allowing water to run into the pressure valve. When pressure is fully released, carefully open lid. Strain stock and degrease.
Brown-Braised Onions
Ingredients
1 ½ tablespoons butter
1½ tablespoons oil
18 to 24 peeled white pearl onions, about 1-inch in diameter
¼ cup beef stock
What To Do
1. Place pressure cooker over medium-high heat and heat butter and oil. Add onions and sauté, shaking pot occasionally, until well-browned, about 10 minutes. Add stock, bring to a boil, close and seal pressure cooker lid and cook at high pressure (according to manufacturer's instructions) 2 minutes.
2. Remove pressure cooker from heat and quick-release pressure by running tepid water over lid and sides of pressure cooker (without allowing water into pressure valve). Carefully open lid, avoiding steam, and reserve onions and liquid.
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Boeuf Bourguignon
This recipe and the one below for brown-braised onions were adapted from "Mastering the Art of French Cooking," by Julia Child, Simone Beck and Louisette Bertholle. Since that book's debut in 1961, boeuf bourguignon has been a benchmark for generations of cooks. This pressure cooker version shaves about two-and-a-half hours off the cooking time, while yielding tender beef and an intensely flavored sauce.
Total Time: 50 minutes Serves: 6
Ingredients
3 pounds lean stewing beef (rump roast, beef chuck, sirloin tip or top round), cut into 2-inch cubes
1 tablespoon olive oil
6 ounces unsmoked bacon, cut into 1½-inch strips
1 teaspoon salt, plus more, to taste
¼ teaspoon freshly ground black pepper, plus more, to taste
2 tablespoons all-purpose flour
1 carrot, sliced
1 onion, thinly sliced
1 cup beef stock (see recipe below)
1 tablespoon tomato paste
2 cloves garlic, mashed
½ teaspoon fresh thyme
1 bay leaf, crumbled
1 tablespoon butter
1 pound button mushrooms, quartered
18 to 24 brown-braised onions (see recipe below)
¼ cup parsley, chopped
What To Do
1. Thoroughly dry meat with paper towels. Set a wide sauté pan over medium heat and add oil. Add bacon and cook until fat renders, about 3 minutes. Transfer bacon to a pressure cooker.
2. Add beef to sauté pan in batches and cook over high heat until thoroughly browned on all sides, about 8 minutes per batch, transferring beef to pressure cooker as you go. Set pressure cooker over medium heat. Season beef with salt and pepper, then sprinkle with flour and cook, tossing, until flour forms a crust on meat, about 8 minutes. Remove pressure cooker from heat.
3. To the sauté pan, add carrots and onions and sauté over medium heat until soft, about 4 minutes. Transfer carrots to pressure cooker.
4. Increase heat to high and deglaze sauté pan with a small quantity of the red wine (about ¼ cup), using a wooden spoon to scrape brown bits from bottom of pan and stir. Pour resulting sauce into pressure cooker.
5. Place pressure cooker over high heat. Add remaining wine, beef stock, tomato paste, garlic, thyme and bay leaf and bring to a high simmer. Close and seal lid of pressure cooker, bring to high pressure (according to manufacturer's instructions) and cook 20 minutes, adjusting heat as needed to maintain consistent pressure. When finished, remove from heat and allow pressure to reduce naturally. (Do not quick-release pressure cooker, which will result in tough, stringy meat.)
6. While meat is cooking, heat butter in sauté pan over high heat until bubbling. Add mushrooms and cook until soft.
7. When pressure has completely released (gauge will have dropped completely), carefully open lid, avoiding steam. Use a slotted spoon to remove meat and vegetables to a serving dish. Top with brown-braised onions, mushrooms and all juices from sauté pan. Boil remaining sauce until reduced to about 2½ cups, about 5 minutes. Pour sauce over meat, season with salt and pepper to taste and garnish with parsley.
Pressure Cooker Beef Stock
This recipe comes from Jason Fox, executive chef at Commonwealth in San Francisco. Mr. Fox said he uses pressure cookers to make stocks both more quickly and with a "lighter, cleaner, less bony" flavor.
Total Time: 1 hour Yield: 5 cups
Ingredients
1 tablespoon olive oil
3 pounds beef bones
1 yellow onion, finely chopped
1 carrot, peeled and thinly sliced
1 large leek, washed and thinly sliced
5 quarts water
6 sprigs fresh thyme
2 fresh or 1 dried bay leaf
1 teaspoon whole black peppercorns
What To Do
1. Heat oil in pressure cooker over high heat, with the lid off. Dry bones with paper towels. Add bones to pressure cooker and cook until well-browned, about 10 minutes.
2. Remove bones, add onions, carrots and leeks and cook over medium heat until lightly caramelized, about 10 minutes. Add 1 quart water and bring to a boil while scraping the bottom of the pot, making sure nothing is sticking.
3. Add bones, rest of water, thyme, bay leaf and peppercorns. Seal lid and bring to high pressure (according to manufacturer's instructions). Cook for 40 minutes, adjusting heat as needed to maintain consistent pressure.
4. Quick-release pressure by running tepid water over the lid and sides of the pressure cooker, without allowing water to run into the pressure valve. When pressure is fully released, carefully open lid. Strain stock and degrease.
Brown-Braised Onions
Ingredients
1 ½ tablespoons butter
1½ tablespoons oil
18 to 24 peeled white pearl onions, about 1-inch in diameter
¼ cup beef stock
What To Do
1. Place pressure cooker over medium-high heat and heat butter and oil. Add onions and sauté, shaking pot occasionally, until well-browned, about 10 minutes. Add stock, bring to a boil, close and seal pressure cooker lid and cook at high pressure (according to manufacturer's instructions) 2 minutes.
2. Remove pressure cooker from heat and quick-release pressure by running tepid water over lid and sides of pressure cooker (without allowing water into pressure valve). Carefully open lid, avoiding steam, and reserve onions and liquid.
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