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Silverside of beef in a pressure cooker (PC): Difference between revisions
Silverside of beef in a pressure cooker (PC) (view source)
Revision as of 15:18, 16 December 2014
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|Servings = Serves 8 to 12 | |Servings = Serves 8 to 12 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = | |TotalTime = 3 hours, 45 minutes | ||
|PrepTime = 35 | |PrepTime = 35 minutes | ||
|CookTime = 3 hours 10 minutes | |CookTime = 3 hours, 10 minutes | ||
|Image = [[Image:Silverside of beef in a pressure cooker.jpg|300px|alt=Electus]] | |Image = [[Image:Silverside of beef in a pressure cooker.jpg|300px|alt=Electus]] | ||
}} | }} | ||
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This was fabulous - thank you [[Julia]] for the inspiration! | This was fabulous - thank you [[Julia]] for the inspiration! | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 2 kg (4 lb) joint of [[Beef|beef]] silverside | | 2 kg (4 lb) joint of [[Beef|beef]] silverside | ||
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===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* | * Preheat the [[Slow cooker|slow cooker]] for a few minutes. | ||
===Method=== | ===Method=== | ||
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| Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a [[food processor]] and blend to make a gravy. | | Using a slotted spoon, ladle just more than half of the vegetables and a little stock into a [[food processor]] and blend to make a gravy. | ||
| Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of [[yellow cornmeal]] if it needs thickening. Bring back to the boil, uncovered, for a short while to thicken when ready to serve. | | Add the gravy back to the pan with the remaining vegetables, add a few tablespoons of [[yellow cornmeal]] if it needs thickening. Bring back to the boil, uncovered, for a short while to thicken when ready to serve. | ||
| Slice the silverside, | | Slice the silverside, reheat the [[Gravy|gravy]] and serve. | ||
}} | }} | ||
===Chef's notes=== | ===Chef's notes=== | ||
I don't profess to be a pressure cooker expert, so 3 hours may be rather a long time to cook this joint-however, it was melt-in-the-mouth tender and almost all of the gelatinous tissues had melted away. The meat still had plenty of flavour. | I don't profess to be a pressure cooker expert, so 3 hours may be rather a long time to cook this joint-however, it was melt-in-the-mouth tender and almost all of the gelatinous tissues had melted away. The meat still had plenty of flavour. | ||
This fabulous recipe has lasted us for 5 days! We have had it with [[jacket potatoes]] & vegetables, filled [[Yorkshire puddings]] and [[vegetables]], with [[ | This fabulous recipe has lasted us for 5 days! We have had it with [[jacket potatoes]] & vegetables, filled [[Yorkshire puddings]] and [[vegetables]], with [[homemade pasta]], with [[cous-cous]] and tonight, turned into [[Mexican meatballs]] in a [[Bolognaise Sauce (PC)|bolognaise sauce]] with [[spaghetti]]. | ||
The trick was to separate the gravy and the cooked meat as soon as the meat was cooked. Because they were separately stored and refrigerated in [[Lock and Lock]]-style boxes, the meat could be carved and server with or without the gravy. | The trick was to separate the gravy and the cooked meat as soon as the meat was cooked. Because they were separately stored and refrigerated in [[Lock and Lock]]-style boxes, the meat could be carved and server with or without the gravy. | ||